• 160g Cod Fillet Cod Fillet, baked
• 160g sweet potato Sweet Potato, baked
• 80g butternut squash Butternut Squash, roasted
• 80g spinach Spinach, raw
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the butternut squash and spinach, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and cod, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.