One Pots 4.9
Share Print Plan Save

One-pan Indian Style Fish and Chickpeas

This one-pan Indian-style fish curry comes together with minimal effort, but sacrifices no flavour! Delicate white fish is gently poached in a fragran...t chickpea and coconut milk sauce, infused with warming spices, garlic, and ginger. A handful of baby spinach adds freshness, while a spoonful of tahini adds richness. We think it makes a great weeknight dinner—be sure to serve it with lots of fresh coriander lime juice for a bright, zesty finish. Read more This one-pan Indian-style fish curry comes together with minimal effort, but sacrifices no flavour! Delicate white fish is gently poached in a fragrant chickpea and coconut milk sauce, infused with warming spices, garlic, and ginger. A handful of baby spinach adds freshness, while a spoonful of tahini adds richness. We think it makes a great weeknight dinner—be sure to serve it with lots of fresh coriander lime juice for a bright, zesty finish.

Why is this healthy?
Plant
points
High
protein
Prebiotics
Herbs &
spices
Diet
Pescatarian
Contains
Nuts, Fish
Ingredients
Serves 4
Metric Imperial
white onion
finely diced
peeled and finely chopped or grated
garlic cloves
minced
curry powder
halved
chickpeas (can)
drained and rinsed
coconut milk
tahini
Swaps: almond butter, peanut butter
cod fillet
To serve
coriander

Ingredients

Serves 4
Metric Imperial
white onion
finely diced
peeled and finely chopped or grated
garlic cloves
minced
curry powder
halved
chickpeas (can)
drained and rinsed
coconut milk
tahini
Swaps: almond butter, peanut butter
cod fillet
To serve
coriander

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, ginger, and garlic with a sprinkle of salt and cook for 3-4 minutes, until softened.

3

Add the curry powder, turmeric, and cumin and stir to coat.

4

Add the tomatoes and cook for 3-4 minutes, until softening.

5

Add the chickpeas and coconut milk, bring to a simmer and cook for 3-4 minutes, until slightly thickened.

6

Add the spinach and cook for 2-3 minutes, just until wilted. Then stir through the tahini.

7

Nestle the fish into the simmering sauce. Spoon some liquid over the top to ensure it is submerged in liquid. Cover, and cook for 7-8 minutes, until the fish is firm to the touch.

8

Serve with fresh coriander and lime.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.

 
Terms of Use |  Privacy Policy
© 2026 The Doctor's Kitchen