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.
LEON's Mango'ed Wild-caught Cod Curry & Kachumber Salad
Our most iconic partnership, back with a bang! Here, you’ll simmer sustainably-sourced cod in a creamy coconut-based curry sauce, bursting with warming spices and LEON’s famous Mango’ed Ketchup (you'll get a FREE bottle with this recipe!). Serve it over fluffy brown rice and a vibrant & refreshing kachumber salad. Unbelievably tasty!
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 80g creamed coconut
- 160g baby spinach
- 2 onion
- 6 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)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g baby tomatoes
- 200g brown rice (brown rice (100%))
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 cucumber
- 560g diced cod fillets (Fish)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 275g leon mango ketchup (Water, Mango Chutney (28%) (Mango, Sugar, Salt, Garlic Cloves, Cumin Seeds, Mixed Spices, Fenugreek Seeds, Nigella Seeds, Black Peppercorns, Cardamom Pods, Whole Cloves, Herb), Tomato Paste, Red Wine Vinegar, Sun-Dried Tomato Paste (2.5%) (Tomatoes, Water, Tomato Paste, Sun-Dried Tomatoes, Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Salt, Garlic Purée), Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Cornflour, Garlic Purée, Chipotle Chilli Sauce (Chipotle Pepper, Water, Tomato Paste, Salt, Sugar, Onion), Onion Purée, Smoked Paprika, Salt, Red Jalapeño Chilli, Cumin Seeds, Nigella Seeds, Black Pepper, Chilli Powder, Cayenne Pepper.)
- 1 unwaxed lemon
Nutritional Information
Calories: 705
Protein: 46g
Carbs: 70g
Fat: 27g
LEON's Mango'ed Wild-caught Cod Curry & Kachumber Salad
Our most iconic partnership, back with a bang! Here, you’ll simmer sustainably-sourced cod in a creamy coconut-based curry sauce, bursting with warming spices and LEON’s famous Mango’ed Ketchup (you'll get a FREE bottle with this recipe!). Serve it over fluffy brown rice and a vibrant & refreshing kachumber salad. Unbelievably tasty!
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
- Bring a large saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a measuring jug, a small mixing bowl & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Add half the tamari and juice from half a lemon (or to taste) and mix well
Prep the veg
- Thinly slice 1 onion, and finely dice the other
- Dice the cucumber into 1cm cubes. Quarter the tomatoes
Get sizzlin'
- Heat the large lidded frying pan with 2 tbsp oil on medium high heat. Once hot, add the sliced onion and cook for 3-4 mins, until softening
- Add the ginger & garlic paste, curry powder and korma paste and cook for 1 min. Add the creamed coconut, remaining tamari and 400ml hot water to the pan
- Bring to a boil and cook for a further 2-3 mins until the creamed coconut is dissolved
- Add the cod chunks and cover with the lid, and simmer for 19 mins, until the fish is cooked through
Make the kachumber & finish the curry
- Meanwhile, add the tomatoes, diced onion, and cucumber to the small mixing bowl
- Mix well and add the juice of half a lemon, and season with salt and pepper
- Rinse and finely chop the spinach, then stir through the curry in the final minute
- Add 150ml of the mango'ed ketchup and gently mix. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the curry on top of the rice, with the kachumber salad on the side
- Drizzle over 1 tbsp of the mango'ed ketchup (or to taste)
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.