Japanese-style salmon and vegetable curry recipe

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Give your curry a Japanese twist with this mouth-watering salmon and vegetable curry recipe. This delicious dish only takes 35 mins to make

Japanese-style salmon and vegetable curry
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories457 Kcal23%
Fat25 g36%
Saturated Fat5 g25%

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. As this recipe is under 500 calories is considered one of our low calorie meals (opens in new tab).

Ingredients

  • 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)

WEIGHT CONVERTER

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Method

  1. 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.
  2. Add the cauliflower and replace the lid continue cooking while you cook the salmon.
  3. 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.
  4. 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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