The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hake & cauliflower curry
Hake & cauliflower curry
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Serving size
Ingredients
- 30g creamed coconut
- 1 chilli
- 2 hake fillets (skin off) (Fish)
- 1 tbsp tomato puree
- 1 cauliflower
- 1 onion
- 1 tbsp curry powder (Mustard) (Coriander, Turmeric, Fenugreek, Mustard, Salt, Ginger, Cumin, Chilli, Cloves, Cinnamon, Allspice, Rapeseedoil)
- 80g brown rice (brown rice (100%))
- 80g baby spinach
- 1 handful of fresh coriander
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 20g raisins (Raisins, Sunflower Oil)
- 2 garlic clove
Nutritional Information
Calories: 674
Protein: 49g
Carbs: 59g
Fat: 27g
Hake & cauliflower curry
Hake & cauliflower curry
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Cooking Instructions
- Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Remove the creamed coconut from the sachet and place in a jug with the stock cube and 500ml boiling water; mix to dissolve.
- Finely dice the onion. Peel and finely chop the ginger. Finely chop or crush the garlic. Finely chop the chilli (remove the seeds for less heat). Remove the leaves from the cauliflower and roughly cut the head into small florets.
- Heat a deep medium frying pan with 1 tbsp oil on a medium-high heat. Add the onion, garlic and chilli. Cook for 3-4 mins until softening, then add the ginger and curry powder. Cook for 1 min and add the tomato puree, raisins and stock mixture. Add the cauliflower florets, stir thoroughly and simmer for 10 mins.
- Dice the hake into bite-sized chunks and add to the curry; cook for a further 5 mins or until cooked through. Add the spinach and gently stir until wilted.
- Roughly chop the coriander, stir through the rice and serve with the hake and cauliflower curry.
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