Ja­panese-style sal­mon&veg curry

Woman (UK) - - In My Experience -

Curry in a hurry – just 30 mins!

SERVES 4 PREP 5 MINS COOK 25 MINS

✱ 2tbsp sun­flower oil ✱ 1 sweet potato, cut into chunks ✱ 100g Chi­nese curry paste ✱ 250ml hot veg­etable stock ✱ 1 small cau­li­flower, cut into flo­rets ✱ 200g green beans ✱ 4 x 125g pieces sal­mon fil­let ✱ 2tbsp teriyaki sauce ✱ Lime wedges and soy sauce, to serve

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 and green beans to the pan, then re­place the lid and con­tinue cook­ing while you cook the sal­mon.

3 heat the re­main­ing oil in a large pan, add the sal­mon fil­lets, skin-side down, and cook for 5 mins over a high heat, turn­ing once and bast­ing with the teriyaki sauce, un­til cooked. Place the sal­mon on top of a bed of the veg­etable curry and serve with lime wedges and soy sauce. Per serv­ing: 457 cals, 25g fat (5g sat­u­rated), 24g car­bo­hy­drates

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