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Salmon vegetable curry - This healthy Salmon Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It's a fast, nourishing family meal that caters to loads of dietary requirements.
4.88 from 32 votes

Salmon and Vegetable Curry

This healthy Salmon & Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It's a fast, nourishing family meal.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Servings: 4

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
  • ½ tsp sea salt - or to taste
  • 400 ml canned 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/s fresh coriander leaves - chopped, to serve

Serve

  • Rice, quinoa or cauliflower rice (to serve)

Instructions

  • 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.

Notes

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).

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