Lunch recipe · from the recipe book
Coconut Red Lentil Curry with Cod
Silky coconut-tomato red lentils with ginger and warm spices hold tender flakes of cod, sweet bell pepper and crisp-tender green beans.

- One pot
- 50 min · 30 min hands-on
- Serves 4
- Pescatarian
- Gluten-free
- Dairy-free
- 31–45 g carbs
- Protein 30 g+
- Fiber 6 g+
- 500 calories or less
Ingredients
- 1 lb500 gCod filletcut into 2-inch pieces
- ¾ cup160 gRed lentils, dryrinsed
- 1 tbsp15 gCanola oil
- 1½ medium160 gYellow oniondiced
- 4 cloves12 gGarlicminced
- 2½ tbsp grated15 gFresh gingergrated
- 1½ tbsp8 gCurry powder
- ¾ tsp2 gGround turmeric
- 1 tsp2 gGround cumin
- 14 oz400 gDiced tomatoes, canned
- 1 cup200 gCoconut milk, cannedstirred
- 2½ cups600 gWater
- 1 cup chopped150 gRed bell pepperdiced
- 1½ cups cut150 gGreen beanscut into 1-inch pieces
- 3 cups loosely packed90 gBaby spinach
- ¾ tsp5 gSalt
- 2 tbsp30 gLime juice
- ⅔ cup chopped10 gFresh cilantrochopped
Steps
- Prep first: dice the onion and bell pepper, mince the garlic, grate the ginger, cut the green beans, rinse the red lentils, cut the cod into pieces and chop the cilantro.
- Heat the canola oil in a large pot over medium heat. Add the onion and cook until soft, about 6 minutes.
- Stir in the garlic, ginger, curry powder, turmeric and cumin and cook for 1 minute until fragrant.
- Add the red lentils, tomatoes-canned, coconut milk and water. Bring to a boil, then simmer partly covered for 12 minutes, stirring now and then.
- Stir in the bell pepper, green beans and salt and simmer for 5 minutes until the lentils are soft and the beans are crisp-tender.
- Nestle the cod into the curry, cover and simmer gently for 6 to 8 minutes until the fish flakes and reaches 145°F (63°C).
- Gently fold in the spinach until wilted, then stir in the lime juice.
- Serve in bowls topped with the cilantro.
Contains: Fish.
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Saved in the Every Helping recipe book on October 24, 2026.
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