Cod and Lentil curry

An adaptation from Joe Wick's Lean in 15, using cod instead of chicken. 

NOTE: red lentils need to be soaked for an hour (or in our case overnight) 

Ingredients 

Serves 2

12 points per portion. 

150g dried red lentils, soaked and then rinse under cold water

1 tbsp coconut oil

1 large red onion, finely chopped

2 cinnamon sticks

5 cardamon pods

4 cloves of garlic, chopped

5cm ginger, chopped

1 red chilli, chopped

1.5 tbsp Garam masala

2 tsp ground ginger

1 tin chopped tomatoes

300ml stock (using 1 cube)

2 loins of cod, cut into large chunks

Method 

1. Melt the coconut oil in a large saucepan over a medium heat. Add the onion, cinnamon, cardamom and fry stirring regularly for a few minutes then add the garlic, ginger and chilli. 

2. Fey for 2 minutes and then add the Garam masala and ground ginger and fry stirring constantly. 

3. Add the lentils, tomato and stock, bring to the boil and then simmer for 30 minutes. 

4. Add the cod and simmer for 5 minutes, season and sprinkle over some coriander and a squeeze of lime juice