Student Curry

The reason I call this student curry is that I cheated with the sauce…I used Patak’s Bhuna sauce. Usually I would make it but extreme hanger got the better of me and this made it quick. I also consumed six poppadom in my hangry state before I'd even begun cooking, leading Martta to believe that all I was eating for dinner was poppadom. Another reason it’s a good meal for students is while it simmers away you can do work…well that’s what I used the time for. The final reason is there’s only six ingredients if you truly count everything. This dish also remains gluten and dairy free, so for me it was a real win-win situation!

Ingredients

500 ml vegetable broth

Wild and Jasmine rice mix (ASDA’s own)

Cauliflower

2 Cod filets

1 Jar Patak’s Bhuna sauce

Salt to taste

I chopped the cauliflower up into bite sized pieces and then put it in the wok with the broth and some rice. I didn’t measure it out at all, just shook in what looked to match the amount of cauliflower I had. I let them simmer for about 20 minutes on medium heat and then added the Cod and sauce as by that time most of the broth had cooked into the food so when I added in the sauce it wasn’t watered down. I added a couple shakes of salt and stirred a couple times and again let it sit for about 10 minutes on a lower heat until all the flavours had cooked together and then I served it up with some poppadom. Super flavourful and tasty, really simple and easy as well!