This Cod Loin Korma Curry is the ultimate healthy comfort food. The richness of the korma sauce, combined with the sweetness of the caramelised sweet potatoes and the earthy Cavolo Nero, makes it a dish that’s both satisfying and good for you. Enjoy!
About this recipe
This vibrant and aromatic Cod Loin Korma Curry, paired with steamed, vibrant green Cavolo Nero cabbage and caramelised sweet potatoes, is a quick and nutritious dish bursting with all the wonderful flavours you would expect from an Indian Korma – creamy but light, depth of flavour but not too spicy, it’s an ideal meal for anyone looking to enjoy a balance of rich spices, healthy fats, and protein while keeping it light and wholesome. Plus, the korma sauce is versatile enough to work perfectly with chicken if you prefer.
Curry can often come in 2 forms; one is laden with oil and served with carb heavy white rice and naan bread – a popular favourite for those people who have had a night out on the tiles! Adding insult to injury after a skinfull of beer, it’s all washed down with a late night, calorie loaded curry with all the trimmings. This option is often that which gives curry a bad name in the world of diets, weight-loss and calorie-controlled diets!
My preferred option is obviously much healthier! A curry can be one of the most healthy and nutritious meals you can eat – not to mention the tastiest too! Using a lean meat such as fish or chicken, paired with nutrient dense aromatics like onion, garlic and ginger, mixed in with spices and coconut milk – all these ingredients offer huge health benefits. You don’t need ladles of oil to cook the onions – a splash of olive oil is ample. The accompanying side helpings of half of the plate of white rice and a great big flour naan bread on the side is where the most damage is done in terms of overeating calories. You can make a big difference to the nutritional value and energy consumption by swapping the rice and naan for veggies. Literally any vegetable or plant food will do – cabbage, cauliflower, mushrooms, courgette, sweet potatoes. If you prefer to still eat a grain with your curry – try swapping for one that has more fibre or a lower glycaemic load such as quinoa.
Why You’ll Love This Recipe for Cod Loin Korma Curry with Cavolo Nero and Caramelised Sweet Potatoes
Quick and Easy: This dish comes together in around 30 minutes, making it a perfect weeknight or weekend dinner. The korma sauce can be easily made in one pan, and the sides (cabbage and sweet potatoes) are simple to prepare.
Versatile: While this recipe uses cod, the korma sauce can be adapted to work perfectly with chicken or even other fish varieties, depending on your preferences.
Nutritious and Balanced: Packed with lean protein from the cod, healthy fats from coconut milk, and plenty of fibre from the veggies, this dish is a well-rounded meal that will fuel your body with the nutrients it needs to thrive.
Health Benefits
Cod: This lean fish is a great source of high-quality protein, helping to build and repair tissues in the body. It’s also rich in essential nutrients like vitamin B12, which supports energy production and nerve function, and omega-3 fatty acids, which contribute to heart health.
Cavolo Nero Cabbage: Also known as black kale, Cavolo Nero is loaded with antioxidants, fibre, and vitamins A, C, and K. It’s known for its anti-inflammatory properties and helps support a healthy digestive system while promoting bone health due to its calcium content.
Sweet Potatoes: These nutrient-dense tubers are an excellent source of complex carbohydrates, which provide long-lasting energy. Rich in fibre, they promote digestive health and are packed with vitamin A, which supports eye health and immune function. Plus, their naturally sweet flavour pairs beautifully with the korma sauce.
How to make Cod Loin Korma Curry with Cavolo Nero and Caramelised Sweet Potatoes
Ingredients
For the Korma Curry:
1 tbsp olive oil
2 small red onions, finely chopped
2 garlic cloves, minced
2-inch piece of fresh ginger, grated
2 fillets of fresh cod loin, diced into bite-sized chunks
1 TBSP Garam Masala
1 tsp turmeric powder or grated fresh turmeric root
1/4 tsp chilli powder (optional, depending on your heat preference)
1/2 can (200ml) coconut milk
1 tbsp soft brown sugar
3 TBSP ground almonds (to thicken the sauce)
Fresh coriander leaves, chopped (for garnish)
Small handful of Macadamia Nuts
For the sides:
1 large sweet potato, peeled and cubed
1 TBSP olive oil
Salt and pepper, to taste
200g Cavolo Nero cabbage, washed, de-stemmed, chopped
Instructions
Prepare the sweet potatoes:
Peel and dice the sweet potato. Place the sweet potato into a steamer basket and steam for 10-15 minutes until soft. Place the steamed sweet potato into the air fryer, spray with olive oil and roast for 20 minutes until caramelised.
To cook in the oven: Preheat the oven to 200°C (180°C fan). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them out evenly on a baking tray and roast for 25-30 minutes or until they are golden and caramelised.
Make the korma sauce:
In a large pan, heat the oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the spices and cod:
Add the diced cod fillet to the pan. Stir in the Garam Masala, turmeric, and a pinch of chilli powder (if using), cooking for 4-5 minutes until it starts to turn opaque.
Make the sauce:
Pour in the coconut milk and stir to combine. Add the brown sugar for a subtle sweetness and the ground almonds to thicken the sauce. Let the mixture simmer over a low heat for another 10 minutes until the cod is cooked through, and the sauce has thickened slightly.
Cook the Cavolo Nero cabbage:
While the sweet potatoes roast, and the fish Korma simmers, place a pan filled half-way with water over medium heat and bring to the boil. Add the chopped Cavolo Nero cabbage and simmer for a few minutes until it softens and wilts. Drain. Season with a pinch of salt and pepper. Set aside.
Assemble the dish:
Serve the korma curry over a plate of sautéed Cavolo Nero cabbage, and top with the caramelised sweet potatoes. Garnish with fresh coriander leaves and Macadamia nuts.
If you like this recipe, you might also like; Sticky Miso Baked Cod with Tahini Sauce or Salmon & Spring Greens Tart
Cod Fillet Korma Curry with Cavolo Nero Cabbage and Caramelised Sweet Potatoes
Ingredients
For the Korma Curry:
- 1 tbsp olive oil
- 2 small red onions finely chopped
- 2 garlic cloves minced
- 2- inch piece of fresh ginger grated
- 2 fillets of fresh cod loin diced into bite-sized chunks
- 1 TBSP Garam Masala
- 1 tsp turmeric powder or grated fresh turmeric root
- 1/4 tsp chilli powder optional, depending on your heat preference
- 1/2 can 200ml coconut milk
- 1 tbsp soft brown sugar
- 3 TBSP ground almonds to thicken the sauce
- Fresh coriander leaves chopped (for garnish)
- 1 small handful Macadamia nuts
For the sides:
- 1 large sweet potato peeled and cubed
- 1 TBSP olive oil
- Salt and pepper to taste
- 200 g Cavolo Nero cabbage washed, de-stemmed, chopped
Instructions
Prepare the sweet potatoes:
- Peel and dice the sweet potato. Place the sweet potato into a steamer basket and steam for 10-15 minutes until soft. Place the steamed sweet potato into the air fryer, spray with olive oil and roast for 20 minutes until caramelised.
- To cook in the oven: Preheat the oven to 200°C (180°C fan). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them out evenly on a baking tray and roast for 25-30 minutes or until they are golden and caramelised. Alternatively, roast them in the air-fryer for 20 minutes.
Make the korma sauce:
- In a large pan, heat the oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the spices and cod:
- Add the diced cod fillet to the pan. Stir in the Garam Masala, turmeric, and a pinch of chilli powder (if using), cooking for 4-5 minutes until it starts to turn opaque.
Make the sauce:
- Pour in the coconut milk and stir to combine. Add the brown sugar for a subtle sweetness and the ground almonds to thicken the sauce. Let the mixture simmer over a low heat for another 10 minutes until the cod is cooked through, and the sauce has thickened slightly.
Cook the Cavolo Nero cabbage:
- While the sweet potatoes roast, and the fish Korma simmers, place a pan filled half-way with water over medium heat and bring to the boil. Add the chopped Cavolo Nero cabbage and simmer for a few minutes until it softens and wilts. Drain. Season with a pinch of salt and pepper. Set aside.
Assemble the dish:
- Serve the korma curry over a plate of sautéed Cavolo Nero cabbage, and top with the caramelised sweet potatoes. Garnish with fresh coriander leaves and the Macadamia nuts.