Coconut Lime Cod Curry
Our mouths pucker just thinking about this limey coconut broth with its earthy potatoes and kale. Vadouvan, a French-Moroccan spice mix, adds an even deeper layer of interest.
Servings
Produce
Cilantro (Organic)
0.5 0.25 oz
Garlic (Organic)
2 1 Clove
Kale (Organic)
3 1.5 oz
Lime
1 0.5 Whole
Yellow Onion (Organic)
1/2 0.25 Whole
Potato
8 4 oz
Bell peppers (Organic)
6 3 oz
Protein & more
Coconut Milk
15 7.5 oz
Brown Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
3 1.5 teaspoon
Spice mix
Cardamom powder
1/4 0.125 teaspoon
Cloves
1/8 0.065 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Coriander powder
1/2 0.25 teaspoon
Garlic powder
1/8 0.065 teaspoon
Ground ginger
1/4 0.125 teaspoon
Onion powder
1/8 0.065 teaspoon
Mustard powder
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
White Pepper
1/8 0.065 teaspoon
Turmeric, ground
1 0.5 teaspoon
Cumin
1/2 0.25 tablespoon
Fenugreek, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut potatoes into ½” pieces. b. ¼” dice yellow onion. c. Remove sweet pepper stems; cut ½” rings. d. Cut out kale stem; chop leaves bite-sized. e. Juice half of lime and slice other half for garnish. f. Mince garlic. g. Rough chop cilantro.
Instructions
1
Cook brown rice:
a. In medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add brown rice; stir immediately. Reduce heat to low and cook, covered, at a low simmer until tender, about 30 minutes.
2
Cook cod:
a. Cut cod into 1” cubes. Season with ½ tsp salt and half of vadouvan spice mix, reserving second half for sauce.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add cod; sauté until golden, about 4-6 minutes. Remove and set aside. Note: Cod will not be fully cooked at this point.
3
Cook curry:
a. In same sauté pan over medium-high heat, add 2 tsp olive oil, garlic (mince), and yellow onion (thinly slice). Cook until onion is translucent, about 2 minutes.
b. Add potatoes (½” dice), remaining vadouvan spice mix, and ½ tsp salt. Cook 2-3 minutes.
c. Add ½ cup water (¼ cup for 2-person portion), coconut milk (use ½ can for 2-person portion), and juice from half of lime (juice half, slice half in wedges for garnish). Stir to combine. Mixture will be brothy and loose.
d. Add sweet peppers (trim stem ends, cut ½” rings), and kale (cut out stem, chop leaves bite-sized). Stir to combine.
e. Reduce heat to medium and cook at a low boil until broth thickens and reduces, about 12-15 minutes.
f. Add cod. Cook until cod is cooked through, and potatoes are fork-tender, about 3-5 minutes.
4
Serve:
a. Divide brown rice among bowls. Spoon curry on top or alongside.
b. Garnish with cilantro (rough chop) and lime wedges for an extra squeeze of juice.
Chef's notes
For vegetarians, replace the chicken with cubes of tofu or chickpeas.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX