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.
Wild-caught Hake with Korma-spiced Lentils & Mint Yoghurt
Korma-spiced lentils, simmered with ginger and garlic, served with our refreshing mint yoghurt. It's the perfect base for the sustainably-sourced flaky hake, baked to perfection. Serve with nigella seed green beans for a fragrant crunch.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 160g green beans
- 2 hake fillets (skin off) (Fish)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 80g red split lentils (red split lentils (100%))
- 1 tsp nigella seeds (Nigella Seeds)
- 1 handful of fresh mint
- 1 onion
- 40g creamed coconut
- 40g baby spinach
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 693
Protein: 57g
Carbs: 42g
Fat: 35g
Ingredients
- 160g green beans (use half)
- 80g red split lentils (use half) (red split lentils (100%))
- 40g baby spinach (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g greek style yoghurt (use half) (Milk)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 1 handful of fresh mint (use half)
- 150g hake fillet (skin off) (Fish)
- 3 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 693
Protein: 57g
Carbs: 42g
Fat: 35g
Wild-caught Hake with Korma-spiced Lentils & Mint Yoghurt
Korma-spiced lentils, simmered with ginger and garlic, served with our refreshing mint yoghurt. It's the perfect base for the sustainably-sourced flaky hake, baked to perfection. Serve with nigella seed green beans for a fragrant crunch.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large saucepan, a medium frying pan, a sieve, a small bowl & a measuring jug
Soften the onion
- Finely dice the onion
- Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the ginger & garlic paste and three-quarters of the korma paste. Cook for 1 min
Simmer the lentils
- Stir in the creamed coconut and 450ml water (225ml for 1 person) until dissolved. Bring to the boil, then add the lentils and simmer for 22-25 mins, until the lentils are cooked and sauce has thickened
Meanwhile, make the mint yog
- Pick the mint leaves from the stalks and finely chop (reserving a few leaves for garnish). Combine the mint and yoghurt in the small bowl. Season with salt, then set aside
- Rinse the spinach. Trim and cut the green beans into thirds
Roast & fry
- Place the hake onto the lined baking tray. Spread over the remaining korma paste, drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 16 mins, until cooked through
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden. Season with salt and pepper
- Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft. Sprinkle over the nigella seeds, toss to coat, then set aside and cover to keep warm
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the spinach and the juice from half the lime through the lentils, until wilted. Season to taste, then share between bowls
- Top with the hake, green beans and mint yoghurt
- Scatter over the reserved mint leaves. Garnish with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.