Best 7 Curried Butter Baked Cod With Cauliflower Chickpeas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Curried butter baked cod with cauliflower chickpeas" is a delicious and easy-to-prepare dish that combines the flavors of curry, butter, and cod with the texture of cauliflower and chickpeas. This flavorful and healthy dish is a great way to enjoy a satisfying meal that is also good for you. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknight dinners or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS



Curried butter-baked cod with cauliflower & chickpeas image

Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

1 large cauliflower, cut into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp sunflower oil
4 garlic cloves
large piece of ginger, peeled
1 red chilli, sliced
1 tbsp curry powder of your choice (we used madras)
2 x 400g cans chickpeas, drained, rinsed and patted dry
100g butter, softened
500-600g chunky white fish (such as cod, hake or pollock), cut into 4 equal chunks
400g spinach
handful of coriander, leaves picked and roughly chopped
large pinch of garam masala

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
  • Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
  • While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
  • Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER



Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

  • Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CAULIFLOWER WITH CURRY BUTTER



Cauliflower With Curry Butter image

These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments. So, cut cauliflower into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.

Provided by David Tanis

Categories     quick, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds cauliflower
Salt
4 tablespoons butter
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger
2 tablespoons snipped chives
1 tablespoon fresh lime juice, or to taste

Steps:

  • With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
  • Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
  • Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
  • The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams

COD CURRY



Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Steps:

  • Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
  • Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
  • Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g

CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

Tips:

  • To save time, use pre-cut cauliflower and chickpeas from the grocery store.
  • If you don't have curry powder, you can use a blend of turmeric, cumin, and coriander.
  • Adjust the amount of cayenne pepper to your desired spice level.
  • Be sure to cook the cod until it is opaque and flakes easily with a fork.
  • Serve the cod with additional lemon wedges and chopped cilantro.

Conclusion:

Curried butter baked cod with cauliflower and chickpeas is a delicious and healthy seafood dish that is easy to make. The cod is flaky and flavorful, and the cauliflower and chickpeas add a pop of color and texture. This dish is perfect for a weeknight meal or a special occasion. It is also a great way to get your kids to eat more fish.

Related Topics