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.
Creamy Wild-caught Hake Curry with Sweet Potato & Cauliflower
This comforting curry is packed with goodness: sustainably-sourced hake, fibre-rich cauliflower and colourful sweet potatoes. Enriched with coconut milk – and spiced with ginger, garlic and gentle pasanda spices.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 onion
- 110g baby tomatoes
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 cauliflower
- 400ml coconut milk (Coconut, Water)
- 200g brown rice (brown rice (100%))
- 160g baby spinach
- 2 tbsp tomato purée
- 6 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 handful of fresh coriander
- 1 sweet potato
- 4 hake fillets (skin off) (Fish)
Nutritional Information
Calories: 777
Protein: 49g
Carbs: 70g
Fat: 33g
Creamy Wild-caught Hake Curry with Sweet Potato & Cauliflower
This comforting curry is packed with goodness: sustainably-sourced hake, fibre-rich cauliflower and colourful sweet potatoes. Enriched with coconut milk – and spiced with ginger, garlic and gentle pasanda spices.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a medium frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the veg
- Remove the leaves from the cauliflower and cut into small florets. Dice the sweet potato in 2 cm cubes
- Place the veg onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 15-20 mins, until soft and golden
Build the dish
- Finely dice the onion. Halve the tomatoes
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and tomatoes and cook for 5-7 mins, until softened
- Add the ginger & garlic paste, tomato puree and spice mix. Cook for 1 min, then add the coconut milk
- Simmer for 4-5 mins, until reduced slightly
Add the fish
- Roughly chop the coriander. Cut the fish into 3cm pieces
- Add the fish to the pan and simmer for 12 mins, until cooked through
- Rinse the spinach, then add in the final 2 mins and stir to wilt
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Plate up
- Once cooked, gently stir in the roasted cauliflower and sweet potato. Season to taste with salt and pepper
- Serve the fish curry with the rice. Garnish with the coriander
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