A twist on my speedy chicken curry and vegetables recipe.  This one uses cod, and adds a wonderful flavor to an easy dish.  My dad was the one who first suggested it.  Great idea, dad!  It's delicious! Enjoy! 

Cod Curry, ready to serve over rice or with some homemade GF Naan bread! 

Quick Cod & Vegetable Curry

Serves ~4-6

This takes ~40 minutes to cook & simmer.  So, start some brown or plain basmati rice cooking, if desired.  You can also serve this with some quick GF Naan bread.

Heat in a large high-sided frying pan over medium to medium-high heat:
2 Tbsp butter
2 Tbsp olive oil 

Add & cook ~2-3 minutes, until starting to become tender:
1/2 onion, chopped

Add and cook 1 minute:
3 cloves garlic, finely chopped

Add, cooking 2-3 minutes:
1 medium zucchini, chopped

Add to the pan and allow to cook, stirring regularly for ~3 minutes:
4 Tbsp curry powder (more or less, to taste - it really depends on the strength of your curry powder blend) OR curry paste, start with 1 Tbsp and add more, to taste.

Add to pan, cook 10 minutes, stirring occasionally:
3 1/2 - 4 cups chopped fresh tomatoes (You can substitute diced, canned tomatoes if fresh ones aren't readily available)

Veggies, cooking up nicely with the spices.

Add, allowing mixture to come to a boil/simmer:
3 cups cod, diced into large chunks (more or less, to taste)

Put a lid on your pan.  Lower heat, and allow curry to simmer at least 20 minutes before serving, stirring occasionally.  If your curry not as thick as you'd like, you can remove the lid to allow excess liquid to evaporate.

Ready to eating! Cod Curry! 

Serve with a side of basmati rice and/or fresh naan bread.  A couple different options are: Quick BBQ or oven naan  OR my favorite quick and easy naan bread.  Enjoy!

Quick Cod & Vegetable Curry by Successfully Gluten Free!