
Hazelnut and Parmesan Crusted Cod
A light, yet elegant seafood dish featuring cod, topped with a golden, crunchy crust. A…
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Easy
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4
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Bites
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.5
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4 tsps olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp cardamom seeds
1 tbsp medium curry powder
100g green lentils
1 butternut squash, peeled and cubed
500ml vegetable or chicken stock
400g tin chopped tomatoes
400g tin chickpea, drained and rinsed
1 handful fresh coriander
1 spoon low fat natural yogurt/soya yoghurt
Spritz some low cal spray oil into a large pan and sauté the onions until softened. Add in the spices and stir well for 1 minute so they don’t burn.
Next, add in the lentils, sweet potatoes, stock, and chopped tomatoes and bring to the boil before reducing the heat to simmer for 20 minutes. Once the lentils have softened and the sweet potatoes are tender. Add in the chickpeas and simmer for 10 minutes.
Serve with ¼ plate basmati rice, with a sprinkle of fresh coriander and a spoonful of yogurt.
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