Japanese-style salmon and vegetable curry is packed with falvour, with a teriyaki sauce and mixed vegetables like cauliflower, sweet potato and green beans cooked with curry paste. This is a great midweek curry recipe that’s ready in just 35 minutes.
- 2tbsp sunflower oil
- 1 sweet potato, peeled and cut into chunks
- 100g Chinese curry paste (we used Blue Dragon)
- 250ml hot vegetable stock
- 1 small cauliflower, cut into florets
- 4 x 125g salmon fillets
- 2tbsp teriyaki sauce
- 200g green beans
- lime, cut in wedges (optional)
Heat 1tbsp oil in a pan, add the sweet potato and fry gently for 4-5 mins. Pour over the curry sauce and stock, gently simmer, covered, for 10-15 mins until the potato is almost cooked through.
Add the cauliflower and replace the lid continue cooking while you cook the salmon.
Heat the remaining oil in a large frying pan and add the salmon fillets, skin side down. Cook on a high heat for 3-4 mins until crisp, turn over and cook for 2-3 mins until cooked through, basting regularly with the teriakye sauce.
When the salmon is almost cooked add the green beans to the curry sauce and cook until tender. Serve with lime wedges, if you like.
Swap the salmon for white fish instead - try cod or sea bass.