Pour all the ingredients for the sauce into a saucepan, mix well and heat over a low heat.
Heat the sesame oil in a wok and briefly sear the cod. Set aside.
In the same wok, sauté the onion, garlic, broccoli and peas for around 5 minutes. Add the sauce and cod and cook over a low heat for a further 5 minutes.
Arrange the cauliflower rice in a bowl, top with the cod curry and sprinkle with the cashew nuts and coriander leaves.
Recipe Notes
Nutritional values: 510 Kcal, fat 32g, carbohydrates 14g, protein 36g