Japanese salmon & veg curry
Takes 30 mins serves 4 2tbsp sunflower oil 1 sweet potato, peeled and cut into chunks 100g Chinese curry paste 250ml hot vegetable stock 1 small cauliflower, cut into florets 4 x 125g salmon fillets 2tbsp teriyaki sauce 200g green beans
1/2 lime, cut into wedges
1 Heat 1tbsp oil in a pan, add the sweet potato and fry for 4-5 mins, then add the curry paste and stock. Gently simmer, covered, for 10-15 mins until the potato is almost cooked through. 2 Add the cauliflower to the pan, then replace the lid and continue cooking. 3 Heat the remaining oil in a large pan and add the salmon fillets, skin side down. Cook on a high heat for 3-4 mins until crisp, then turn over and fry for a further 2-3 mins until cooked through, basting the fish regularly with the teriyaki sauce. 4 When the salmon is almost done, add the green beans to the curry sauce and cook until tender. Serve with the lime wedges.
only 30 mins