My nana used to do this variation and the house smelled amazing. We always make extra!

1 teaspoon ground cumin
1 can (14.5 oz) diced tomatoes, drained
1 cup vegetable or chicken broth
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (optional, for garnish)
Directions
1. In the slow cooker, combine the coconut milk, onion, garlic, ginger, curry powder, turmeric, cumin, diced tomatoes, and broth. Stir well to mix the ingredients.
2. Season the cod chunks with a little salt and pepper. Add the pieces of cod to the slow cooker, gently folding them into the curry mixture.
3. Cover and cook on low for 4-5 hours until the cod is cooked through and the flavors have melded together.
4. Before serving, stir in the lime juice for a fresh, zesty finish. Adjust the seasoning with more salt and pepper if needed.
5. Serve the curry hot, garnished with fresh cilantro if desired.
Variations & Tips
If you have picky eaters, you can make this curry milder by reducing the curry powder and cumin, or you could add a bit of yogurt to cool down the spices. For a vegetarian version, you can substitute the cod with chunks of firm tofu or hearty vegetables like sweet potato and cauliflower. Adding a handful of spinach in the last 15 minutes of cooking can also be a great way to sneak in some greens. Additionally, if you like a bit more sweetness in your curry, a tablespoon of honey or brown sugar can balance out the flavors beautifully.