Salmon and Vegetable Curry

Serving Size
About 1 1/2 cups curry; 3/4 cup rice
Prep Time
15 minutes
Cook Time
45-50 minutes

Nutrition Information

Calories 508
Fat 15 g
Saturated fat 3.5 g
Sodium 213 mg
Carbs 58 g
Protein 36 g
Fiber 6 g
Health Benefit

Fill up on this brain-boosting comfort food


1 Tbsp
1 tsp
1 peeled and cut into 1/2- to 1-inch chunks
1/2 lb, trimmed and chopped
1 lb, skinned and cut into 1-inch chunks
Juice of
To taste,
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  1. In medium saucepan, combine rice and 1 3/4 cups water. Bring to a boil, cover, reduce heat, and simmer until rice is tender, 15 to 20 minutes. Remove from heat and set aside, covered, while you make the curry.
  2. Meanwhile, heat oil in a medium nonstick skillet pan over medium heat. Add onion, garlic, and ginger, and cook until onion has softened, about 5 minutes.
  3. Add tomato paste, curry, and turmeric and cook 1 minute, stirring. 
  4. Add coconut milk and 2 cups water. Bring to a boil. Add sweet potato, cover, lower heat, and simmer 10 minutes.
  5. Add green beans and bell pepper, cover, and simmer until crisp-tender, about 5 minutes.
  6. Add salmon and spinach. Cook until salmon is cooked through, about 5 minutes more.
  7. Stir in lime juice and remove from heat. Taste and add salt and pepper, as needed.
  8. Fluff rice with fork and scoop about 3/4 cup each into four bowls or deep plates. Top with 1/4 portion of curry and sprinkle with basil or cilantro, if using.