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20 minutes

Carb-Wise: Creamy Cod Curry

with Sweet Potato ‘Rice’, Lime & Cilantro

Cooking time

20 minutes




410 /serving

Simmering these cod fillets in a pan of creamy, full-bodied curry sauce is a real feel-good moment. You’ll achieve complex flavours by first sautéing lime zest and garlic, then adding our vibrant spice mix, followed by demi-glace and cream. Plop the fish in to cook, along with thinly sliced bok choy, and you’re close to done. Line each plate with riced sweet potato and adorn the works with chopped cilantro and wedges of lime for the squeezing.

We will send you:

  • 2 Cod fillets
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Lime
  • 300g Sweet potato ‘rice’ (chopped sweet potato)
  • 340g Baby bok choy
  • 60ml Vegetable demi-glace
  • 60ml Heavy cream
  • 12g Majestic Masala spices (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)

Contains: Cod, Milk

You will need:

Medium pan
Large high-sided pan
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
7 g
1080 mg
Total Carb
43 g
10 g
28 g
7 g
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Mise en place
Zest and cut the lime into 6 wedges. Thinly slice the bok choy into ribbons, discarding the root ends. Mince the garlic. Finely chop the cilantro leaves and stems.
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Start the curry
Pat the cod dry with paper towel; season with ½ the spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic and ½ the lime zest, 30 sec. to 1 min., until fragrant; season with the remaining spices and S&P. Add the demi-glace, cream and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer, add the cod and cook, partially covered, 3 to 4 min., until partially cooked.
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Sauté the sweet potato rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Sauté the sweet potato rice, 6 to 8 min., until softened; season with S&P. Add ½ the cilantro, and the remaining garlic and lime zest. Sauté, 30 sec. to 1 min., until fragrant.
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Finish the curry
Flip the cod and add the bok choy to the pan of curry. Cook, partially covered, 3 to 4 min., until the cod* is cooked through and the bok choy have softened. Add the juice of ½ the lime wedges; stir well.
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Plate your dish
Divide the sweet potato rice between your plates. Top with the curry. Garnish with the remaining cilantro and lime wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.