This Salmon Vegetable Curry is a quick, easy to make delicious meal that even my fish-fussy kids adore. My daughter has become progressively fish fussy as she’s got older. Where she would happily eat all seafood, including slurping back a slimy oyster as a toddler, she now balks at a plain piece of grilled fish. It’s funny because I remember disliking anything fishy as a teenager too, so I can kind of sympathise.
But instead of no longer serving fish to cater to her fussiness, we’ve worked together to find ways of serving it that she enjoys, and this Salmon Curry is now my whole families favourite way to eat fish. You can certainly make it with any firm white fish, however there’s something about the oiliness of the salmon that sits particularly well with the spices in this mild curry.
It literally takes 15 minutes to prepare and cook so it’s a win win all round.
Health benefits
The beautiful warming spices in this curry are supportive to the digestive system and are lovely anti-inflammatory and anti-oxidant herbs. This is one very nourishing meal.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Salmon and Vegetable Curry
Ingredients
- 1 tbsp butter, ghee or coconut oil
- 1 onion/s (small) peeled and diced
- 2 clove/s garlic -crushed
- 1 tbsp ginger root -minced (on a microplane)
- 2 roma tomatoe/s -diced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- Chilli flakes -to taste
- 1 tsp sea salt
- 400 ml coconut milk
- 500 g salmon filllet -skinless and cut into 2cm cubes (approx.)
- 1 red capsicum/s -sliced
- 1 handful green beans -trimmed and halved
- ½ bunch fresh coriander leaves -chopped, to serve
Method
- In a pan over medium heat, heat the butter, ghee or olive oil. Add onions, garlic, ginger and cook until starting to soften but not brown.
- Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant.
- Add the coconut milk and bring to a simmer for 2-3 mins.
- Add fish, capsicum and beans and cook for about 3 to 5 mins or until cooked through.
- Garnish with coriander leaves.
Tip
- You can substitute the salmon for a firm white fish too (I love it with king fish).
Serve
- Serve with steamed rice or cauliflower rice.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.
Variations
Coconut-free
Substitute the coconut milk with regular pouring cream or cashew nut cream.Vegetarian and vegan
Substitute the fish with tempeh, firm tofu, chickpeas or just extra vegetables.Onion and garlic-free
Replace the onion with finely diced fennel and the garlic with a 2cm spices of finely grated ginger.Chicken curry
I've had a few people say they love this as a chicken curry. Swap the fish for chicken (you'll need to cook for longer until the chicken is cooked through).How do you like this recipe? Post a comment or rate it below to help me to reach more people with my recipes.
Linda Robinson says
Absolutely beautiful! I cooked this with my 10 year old tonight, we did your fruit crumble cups from the Rise and Shine eBook the other night for desert, berry nice brownies a few days ago – we love how easy and healthy your recipes are, makes it so much easier to pass on the joy of cooking real food, thank you xx
Georgia Harding says
Glad you enjoyed it and many of my other recipes Linda – you’ve made my night, thanks for the lovely feedback G x
Judy says
Read this recipe today, and just had to have it for dinner tonight. It tasted as great as it sounded. Thanks so much Georgia. This will be a regular now for sure. xx
Georgia Harding says
Brilliant, thrilled you enjoyed it Judy G x
Freya says
Made this last night for dinner and it was delicious!! And so easy! I used snapper, as that was all I had but am looking forward to trying it with salmon!
Georgia Harding says
Glad you enjoyed it Freya. I’ve made it with snapper too and it’s lovely but my family prefer it with salmon. Thanks for the feedback, much appreciated G x
Gemma says
Just made this for dinner tonight and it was absolutely delicious! Salmon matched the sauce perfectly. Thanks Georgia for a great recipe!
Georgia Harding says
Glad you enjoyed the flavours – you’re very welcome Gemma G x
Jacqui Riley says
Made this last night for Sunday night dinner. So quick and easy when I didn’t feel like cooking after a busy day! All I had to buy was the salmon. Enjoying the leftovers now for lunch! Will definitely make again
Georgia Harding says
Thrilled you enjoyed it Jacqui. Yes it’s one of my favourite go-to meals also G x
Melisa Ciputra says
Looks good!
Jane says
My 6-year old was very excited when she asks what’s for dinner and I tell her it’s this fish curry. A firm favourite in our family and ticks lots of boxes…quick, easy, healthy and yummy.
Georgia Harding says
So glad your family love this Jane – agree, it definitely ticks all the boxes for a quick, healthy meal. Thanks for your comment (and for using my new star rating) G x
Lavinia says
Hi Georgia,
This recipe looks delicious. I’d like to try it however I’m following the low-fodmap guidelines. Do you think the recipe would still work without using onions and garlic? Do you have any alternative suggestions?
Thank you!
Georgia Harding says
Sure – you could leave it out or perhaps you could finish the curry with a little drizzle of garlic oil (if that suits) G x
Lorraine McCann says
I live alone which make recipes difficult if they are for 4 or 6. Just not the same flavour if you try to divide ingredients. Can I freeze this recipe? Or would it be better to I make sauce and freeze then add fish later.
Georgia Harding says
Hi Lorraine. With this one, I completely understand. I’d freeze the sauce and add the salmon fresh (mainly because most salmon is has been frozen when you buy it and fish is very delicate and always best fresh). With my chicken curries/ dishes, it is fine to freeze the end product. G x
Carmel Que says
Do you think this dish would be ok with white fish rather than salmon?
Georgia Harding says
Yes – absolutely – had it for dinner with snapper tonight myself. Enjoy G x
Jackie says
Love this salmon and veg curry recipe and all the wonderful information and recipes you have. I’m a Grandmother passionate about what we eat and some control over what my grandchildren eat when they visit!! I live in Perth and the shop you mentioned re good salmon is very close to home. I’m visiting friends in Tassie at the moment so am cooking the salmon for them tonight!! I hope to try many of your lunchbox recipes and pass them onto my grandchildren to try…
Thank you so much for access to your information and recipes. Keep up the good work. Jackie
Georgia Harding says
Thanks so much Jackie for your comment and for contributing to the health of your grand kids. You’ve made my day and you’re very welcome. There are plenty more great recipes to come too G x
Vanessa says
Best recipe for curry i have come across! I used chicken. Absolutely delicious.
Georgia Harding says
Thrilled to know it’s lovely with chicken too. Thanks for the comment and rating Vanessa G x
Emma says
Lovely, mild, child friendly introduction to curry.
Georgia Harding says
So pleased you enjoyed it Emma – exactly how I hoped it would be received. Thanks for the feedback and for rating the recipe G x
Deb says
I just love this curry and so does my 5 year old, it has become a regular and I even impress myself at how yummy it is.
Georgia Harding says
So pleased you both love it Deb. Thanks so much for the 5 stars too G x
Jeanne says
Hi Georgia
I’ve has this saved in my emails for ages.
Tonight I made it.
It was delish…. added cauli & broc to bulk it out instead of rice.
It will be a regular.
Georgia Harding says
Hi Jeanne, so glad you made it and enjoyed it. Thanks for your feedback and for rating the recipe too G x
Amanda says
The whole family just love this curry and I love how quick and easy it is to make.
Georgia Harding says
So glad you love it too Amanda, it’s such a delicious, quick and easy meal to make. G x
Danielle says
What a beautiful recipe! I’ve made lots of similar things in the past & they’ve always turned out pretty mediocre but this is unbelievable! Very basic ingredients but the flavour is next level! I did use ling fish & I didn’t have a capsicum so I used sweet potato & some spinach just to pump up the veggie intake. My 14 month old son LOVED this! Will be making this again for sure. I’ve just come across your page & am so looking forward to making many more recipes for the family. Thank you! X
Georgia Harding says
Thank you so much Danielle for your praises – so thrilled you and your family loved the curry. Try the chicken and almond curry too – my two kids have always loved this. Appreciate your feed back and I’ll take 5 stars too G x
Georgina says
I hadn’t made this in a while and with only one largish salmon fillet in the freezer it became a delicious meal with loads of added veg (sweet potato blended into the turmeric coloured sauce without the kids noticing) for the whole family! The kids love this one too, thanks Georgia
Georgia Harding says
So glad you all enjoyed it Georgina, thanks for the review, Georgia x
Danielle Hillier says
This is absolutely delicious. Thank you for making these lovely recipes so readily available
Georgia Harding says
You’re very welcome Danielle. So glad you enjoyed it, Georgia 🙂
Gina says
Georgia, this is such a delicious meal. We love anything salmon and you can’t go wrong with these flavours. Please keep your recipes coming, makes meal time that much easier, just love your website. Truly blessed are we, your recipes are just brilliant. xx
Georgia Harding says
Thanks so much Gina, you’ve made my day. Thrilled you love it and appreciate your feedback G x
Trisha Hansen says
New winter favourite – thank you!
Georgia Harding says
So glad you love it too Trish. Thanks for rating the recipe too G x
Faye says
Very subtle flavours but still nice. The salmon was really nice. Will make again.
Thanks for the recipe.
Georgia Harding says
Glad you enjoyed it Faye, Georgia ☺️
Carmen says
Hi Georgia, thank you so much for this amazing recipe! So quick and easy (I made it in the Thermomix). I didn’t have green beans so used spinach I had in the fridge, and just ginger powder as didn’t have fresh ginger, and I left out the chilli on account of the kids. They are fussy buggers but they really liked this one. I’ve frozen the leftovers so hopefully it’ll thaw ok and we can eat it again! So thrilled to have found your website, I’ve been telling everyone I know about it xx
Georgia Harding says
So glad you all enjoyed it Carmen. Yes it will be fine frozen, possibly even taster! Really appreciate your feedback and referrals to Well Nourished (plus the 5 🌟s) G x
Kristen Gorry says
It seemed too simple to be tasty but it was delicious! This recipe is going on my quick and easy midweek meals list.
Georgia Harding says
Ah so glad you loved it too. It’s one of my mid week go-to’s also! Thanks for the 5🌟s G x
Jen says
Light, fresh and easy to make. Salmon is was perfect. The sauce was a bit watery not sure If I did something wrong.
Georgia Harding says
Hi Jen, I find certain brands of coconut milk are watered down, this is definitely the only reason it would be watery. My preferred coconut milk is Ayam brand. G x
Jen says
Thanks Georgia I used the light Ayam milk. Will try the standard one next time. x