Ingredients
Equipment
Method
- In a large pot of salted boiling water, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat olive oil in a frying pan over medium heat. Season the cod fillet with salt, pepper, and curry powder.
- Place the cod in the frying pan and cook for 4-5 minutes on each side or until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Remove from heat and break into large chunks.
- In the same pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and run under cold water to stop the cooking process.
- In a mixing bowl, gently toss together the cooked pasta, broccoli, diced beets, and chunks of cod.
- Drizzle the tahini over the pasta mixture and sprinkle the fresh dill. Toss gently to combine.
- Divide the pasta between bowls, adding extra dill and lemon wedges if desired. Enjoy your healthy curry spice cod pasta bowl!
Nutrition
Notes
Feel free to mix and match the vegetables based on what you have on hand!
If you want an extra kick, consider adding a sprinkle of red pepper flakes before serving.
This dish packs well in the fridge for up to 3 days, making it great for meal prep.
Simply reheat in the microwave or on the stove with a splash of water to keep it moist.
Enjoy your healthy cooking adventure!
If you want an extra kick, consider adding a sprinkle of red pepper flakes before serving.
This dish packs well in the fridge for up to 3 days, making it great for meal prep.
Simply reheat in the microwave or on the stove with a splash of water to keep it moist.
Enjoy your healthy cooking adventure!