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.
Smoked Haddock and Cauliflower Curry
The perfect comfort dinner after a busy day. Simmer sustainably-sourced smocked haddock in a mild & creamy curry sauce. Stir through perfectly charred cauliflower for a hit of veg. Brown rice to soak up all the flavour.
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 1 onion
- 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)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g baby spinach
- 1 unwaxed lime
- 2 smoked haddock fillets (Fish, Milk, Soya)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 cauliflower
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 616
Protein: 31g
Carbs: 59g
Fat: 31g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 1 unwaxed lime (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g baby spinach (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 1 cauliflower (use half)
- 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)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
Nutritional Information
Calories: 594
Protein: 31g
Carbs: 59g
Fat: 28g
Smoked Haddock and Cauliflower Curry
The perfect comfort dinner after a busy day. Simmer sustainably-sourced smocked haddock in a mild & creamy curry sauce. Stir through perfectly charred cauliflower for a hit of veg. Brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Preheat the oven 220C fan
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a sieve & a large frying pan
Get the rice on & prep the ingredients
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, remove the leaves and cut the cauliflower into small florets
- Finely slice the onion. Roughly chop the coriander
Roast the fish & cauliflower
- Place the cauliflower florets on one side of the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper. Lay the fish fillet on the other side of the tray. Drizzle with 1 tsp oil and season
- Bake the cauliflower and fish for 18 mins, until golden and cooked through
Build the curry
- Next, cut the lime into wedges. Rinse the spinach
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins until soft
- Add the ginger & garlic paste, korma paste and curry powder and cook for another 1 min
- Add the coconut milk, stock powder and 100ml of water (50ml for 1 person). Simmer for 5 mins, until thickened
Last bits & plate up
- Once the haddock is cooked, flake the flesh away from the skin with a fork. Discard the skin
- Stir the fish, spinach, cauliflower, coriander and half of the lime juice into the pan. Season with salt and pepper
- Serve the curry into bowls alongside the rice. Garnish with the remaining lime wedges
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