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Curried Cod and Chickpeas with Cauliflower Rice

17 INGREDIENTS • 8 STEPS • 45MINS

Curried Cod and Chickpeas with Cauliflower Rice

Recipe

5.0

1 rating
One of my favorite things about this recipe is how much healthyness is packed into this recipe in under an hour! Savor the taste of this flavorful curried cod and chickpeas over cauliflower rice! Infused with vitalizing turmeric, the tender and spicy cod pairs perfectly with crispy chickpeas. Topped with zesty herb dressing and served on a bed of cauliflower rice, it's a flavor and textural explosion in every bite!
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One of my favorite things about this recipe is how much healthyness is packed into this recipe in under an hour! Savor the taste of this flavorful curried cod and chickpeas over cauliflower rice! Infused with vitalizing turmeric, the tender and spicy cod pairs perfectly with crispy chickpeas. Topped with zesty herb dressing and served on a bed of cauliflower rice, it's a flavor and textural explosion in every bite!
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

45MINS

Total Time

$7.38

Cost Per Serving

Ingredients

Servings
2
us / metric
Cod Fillet
4
(5 oz)
Cod Fillets
Chickpeas
1 can
(16 oz)
Chickpeas
drained and patted dry
Cauliflower
1 head
Small Cauliflower
florets only
Everything Bagel Seasoning
1 Tbsp
Everything Bagel Seasoning
Fresh Baby Spinach
60 g
Fresh Baby Spinach
Olive Oil
4 Tbsp
Olive Oil, divided
Salt
to taste
Salt
Herb Dressing
Greek Yogurt
3 Tbsp
Greek Yogurt
Fresh Mint
5 stalks
Fresh Mint
leaves only
Lemon
1
Lemon, zested, juiced
1 Tbsp of zest and 1/2 Tbsp of juice needed
Curry Marinade
Greek Yogurt
4 Tbsp
Greek Yogurt
Fresh Ginger
1 piece
Fresh Ginger, peeled, roughly chopped
thumb sized piece
Garlic
2 cloves
Garlic, roughly chopped
Red Chili Pepper
2
Red Chili Peppers, deseeded, sliced
reserve 1 chilli for ganrish
Curry Powder
1 Tbsp
Curry Powder
Ground Turmeric
1 tsp
Ground Turmeric
Honey
1 Tbsp
Honey

Nutrition Per Serving

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Calories
832
Fat
37.1 g
Protein
57.7 g
Carbs
71.6 g
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

Makes 2-4 servings.

You also can use a grater to grate the cauliflower instead of using a food processor.

Cooking Instructions

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step 1
Preheat your oven to 425 degrees F (220 degrees C), broiler, air convection mode.
step 2
Next, prepare the herb dressing. In a food processor, combine the Greek Yogurt (3 Tbsp), Fresh Mint (5 stalks), 1 Tbsp of Lemon Zest (1), 1/2 Tbsp of Lemon Juice, and a pinch of Salt (to taste) until you have a smooth dressing. Taste and adjust salt if needed. Set the herb dressing aside.
step 3
In the same vessel, prepare the curry marinade. Blend together to combine the Greek Yogurt (4 Tbsp), Fresh Ginger (1 piece), Garlic (2 cloves), Red Chili Peppers (2), Curry Powder (1 Tbsp), Ground Turmeric (1 tsp), Honey (1 Tbsp), and a pinch of Salt (to taste). Blend until you have a smooth and well-combined marinade.
step 4
Afterward, pour the prepared marinade into a roasting pan, sprinkle over the Chickpeas (1 can) and Cod Fillets (4) on the marinade, and spoon over additional marinade over the cod. Drizzle over 2 Tbsp of Olive Oil (2 Tbsp) to promote browning and Everything Bagel Seasoning (1 Tbsp).
step 5
Place the whole roasting pan into the preheated oven and on the top layer of the oven for 18-20 minutes or until the cod filets start to flake. The marinade should caramelize and crisp up in some areas.
step 6
While the fish is roasting, prepare the cauliflower rice. In a food processor, place in the Cauliflower Florets (1 head). Pulse until the cauliflower turns into a couscous consistency.
step 7
Then, in a shallow pan over medium heat, drizzle over 2 Tbsp of Olive Oil (2 Tbsp) and pour over the cauliflower rice. Season with Salt (to taste) and stir occasionally until the cauliflower dries out and crispens. Reserve.
step 8
Once the cauliflower rice is done and the cod chickpea roast is brown and smells amazing. Spread the cauliflower rice on a serving platter, top with Fresh Baby Spinach (60 g) and the roasted cod, scrape and place over shards of the roasted chickpeas on the side, and spoon over the herb dressing for contrast and texture. Garnish with sliced red chili and enjoy.
step 8 Once the cauliflower rice is done and the cod chickpea roast is brown and smells amazing. Spread the cauliflower rice on a serving platter, top with Fresh Baby Spinach (60 g) and the roasted cod, scrape and place over shards of the roasted chickpeas on the side, and spoon over the herb dressing for contrast and texture. Garnish with sliced red chili and enjoy.
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