Creamy Salmon Curry and Rice
with Hidden Veg: Sweet Potato and Bell Pepper
- Mustard
- Fish
- Cereals containing gluten
- Wheat
Looking for a way to sneak in some goodness to your kids' meals? Our Creamy Salmon Curry and Rice cleverly hides vegetables in the curry sauce. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Bell Pepper
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
200 grams
Salmon Fillets
(Contains: Fish)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Pop the sweet potato and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press).
Hide the veg: Once cooked, add the sweet potato and pepper to a blender along with the garlic, tomato puree, korma curry paste, coconut milk and chicken stock paste. Blitz until smooth, 1-2 mins. TIP: If you don't have a blender, set the veg aside in a small bowl and add to the salmon once cooked in the next step.
Heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Stir the blended veg and coconut mixture into the salmon in the frying pan. Bring to the boil, then lower the heat so the sauce simmers gently.
Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between shallow serving bowls.
Spoon over the salmon curry and sprinkle over the crispy onions to finish.
