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Curried Cod Stew with Potatoes, Cauliflower, and Peas
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 2 medium potatoes, peeled and cubed
  • 1 small head cauliflower, cut into florets
  • 4 cups vegetable broth
  • 1 pound cod fillets, cut into chunks
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Stir in the curry powder and cook for 1 minute to toast the spices.
  • Add the potatoes and cauliflower to the pot. Pour in the vegetable broth and bring the mixture to a simmer.
  • Cook for 12 to 15 minutes until the potatoes and cauliflower are tender when pierced with a fork.
  • Gently add the cod chunks and frozen peas. Simmer for 5 to 6 minutes until the fish flakes easily and is opaque.
  • Season with salt and black pepper. Sprinkle with chopped cilantro before serving.

Notes

Add the peas straight from the freezer in the final minutes so they keep their color and slight crunch. If the stew thickens too much on standing, stir in a splash of warm broth when reheating. For a milder flavor, start with one tablespoon of curry powder and add more after tasting.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board