Japanese-style salmon&veg curry
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