Ingredients

(Serves 4)

• Cooking oil
• 1 red onion, diced
• 1 tsp curry powder
• 250g red lentils
• 1 chilli, deseeded and finely chopped
• 800ml vegetable stock
• 100ml coconut milk
• 2 limes, juiced
• 100g baby sweetcorn
• 1 broccoli head, cut into florets
• 50g kale, destalked and finely shredded
• 300g cod, skin off

To Serve:

• 1 lime
• Coriander leaves

Method

· To begin, heat up the oil in the pan, placing on a medium heat before adding in the onion and curry powder to cook off.

· Next, add in the red chilli along with a splash of water, cooking for three minutes.

· Then, add in 100ml water and leave on a simmer for 10 minutes.

· Add in the lentils and stock, bringing to the boil and allowing to simmer for 15 minutes. Remember to stir from time to time. Add in the coconut milk and lime juice and stir well.

· Add the sweetcorn and broccoli and simmer for seven more minutes. Lastly, add in the kale and cod, cooking for a further five minutes.

· To serve, divide between four plates, garnishing with lime and coriander leaves.