Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the curry paste in a pan with 2 tbsp of the thick coconut cream from the top of the can of coconut milk.
Fry for 3-4 minutes, then add the turmeric, the rest of the coconut milk and the chicken stock.
Simmer for 5 minutes, then add the spinach to the sauce and, once wilted, add the cod, keeping it on a very low heat.
Heat the noodles, following pack instructions, and divide between 2 warm bowls.
Stir the lime juice and fish sauce into the curry, then spoon over the noodles.
Serve with lime wedges.