Japanese-style salmon and vegetable curry recipe

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10 min


25 min

Nutrition per portion

Calories 457 kCal 23%
Fat 25g 36%
  -  Saturates 5g 25%

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
  • ½
  • 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.

Top tip for making Japanese-style salmon and vegetable curry

Swap the salmon for white fish instead - try cod or sea bass.

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(122 ratings)
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