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.
Steamed Hake with Lentil, Sweet Potato & Kale Curry
Sustainably-sourced hake fillet, steamed till tender and flakey. It pairs brilliantly with a West Indian-spiced curry, studded with leafy kale and fluffy sweet potatoes. Lentils make it extra filling. Sundried tomatoes for a punch of flavour. You don't want to miss out.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g red split lentils (red split lentils (100%))
- 2 hake fillets (skin off) (Fish)
- 200ml coconut milk (Coconut, Water)
- 2 tbsp West Indian spice mix (use half) (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 1 tsp ground cumin
- 2 garlic clove
- 1 small sweet potato
- 75g seasonal tomatoes
- 1 onion
- 80g sliced kale
Nutritional Information
Calories: 685
Protein: 54g
Carbs: 57g
Fat: 28g
Ingredients
- 1 onion (use half)
- 80g sliced kale (use half)
- 80g red split lentils (use half) (red split lentils (100%))
- 1 tsp ground cumin (use half)
- 1 small sweet potato (use half)
- 2 tbsp West Indian spice mix (use a quarter) (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 75g seasonal tomatoes (use half)
- 2 garlic clove
- 150g hake fillet (skin off) (Fish)
- 200ml coconut milk (use half) (Coconut, Water)
Nutritional Information
Calories: 690
Protein: 55g
Carbs: 58g
Fat: 28g
Steamed Hake with Lentil, Sweet Potato & Kale Curry
Sustainably-sourced hake fillet, steamed till tender and flakey. It pairs brilliantly with a West Indian-spiced curry, studded with leafy kale and fluffy sweet potatoes. Lentils make it extra filling. Sundried tomatoes for a punch of flavour. You don't want to miss out.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a peeler & a sieve
Cook the lentils
- Add the lentils to the saucepan and boil for 15-20 mins, until cooked, then drain
Golden sweet potato
- Dice the sweet potato into 1cm cubes (peel optional)
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the sweet potato and cook for 5-7 mins, until golden. Season with a pinch of salt
Make the curry
- Roughly dice the onion. Finely chop or crush the garlic
- Add both to the sweet potato pan with the cumin and half of the spice mix and cook for 3-4 mins, until softened
- Add the tomatoes, coconut milk, and 100ml water (50ml for 1 person)
- Simmer for 5 mins until the sweet potato softens. Stir through the lentils
Add the fish
- Pick any woody stalks from the kale, then stir into the lentils
- Place the fish on top and season with a pinch of salt
- Cover with a lid and simmer for 17 mins, until cooked through. Add a splash of water if necessary
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the curry in shallow bowls, then top with the hake
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