Salmon & sweet potato super-green curry with chia seed raita
Serves 4
Easy
Prep:
Cook:
Rustle up this delicious and easy salmon curry packed with skin-boosting ingredients to help keep your complexion glowing. It also contains three of your 5-a-day
Skip to ingredients
Units:
- 320g sweet potatoescut into 2cm cubes
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 4 black cardamom pods
- 1 red onionfinely chopped
- 3 garlic clovesfinely chopped
- 15g gingerpeeled and finely chopped
- 50g tomato purée
- 1 tsp ground turmeric
- 2 tsp garam masala
- 350g baby spinach leaves
- 4 skinless salmon filletscut into large chunks
For the chia seed raita
- 300g live yogurt
- ½ cucumbercoarsely grated
- 2 tbsp chia seeds
- ½ tsp ground cumin
- 15g corianderfinely chopped
- 50g pomegranate seeds
To serve
- 30g corianderroughly chopped
- 50g pomegranate seeds
- 30g pistachios
- 1 limecut into wedges
- cooked rice
Nutrition: Per serving
- kcal571
- fat31g
- saturates6g
- carbs30g
- sugars18g
- fibre8g
- protein40g
- salt0.5g
Method
step 1
For the raita, combine the yogurt, cucumber, chia seeds, cumin and half the coriander. Season with salt. Top with the pomegranate seeds and the rest of the coriander. Chill for 20 mins-1 hr until ready to serve.
step 2
Meanwhile, put the sweet potato cubes in a heatproof bowl with a splash of water. Cover with a plate and microwave for 6-7 mins until tender. Drain and set aside.
step 3
Heat the oil in a large pan over a medium heat and cook the cumin seeds and cardamom pods for 1-2 mins until fragrant. Stir in the onion and cook for 5-6 mins until softened and golden. Mix in the garlic, ginger, tomato purée, turmeric and garam masala, and cook for another minute. Remove the cardamom pods, then add the spinach and 500ml water, and cook until wilted. Transfer to a blender and blitz into a smooth sauce.
step 4
Return the sauce to the pan, stir through the cooked sweet potato, and season with salt. Nestle the salmon chunks in the sauce, then cover and cook gently for 6-8 mins, or until the fish is just cooked through. Scatter over the coriander, pomegranate seeds, pistachios and a squeeze of lime before serving with rice and the raita.
