Salmon, potato & coriander curry
200 g, peeled and sliced
Calorie controlled cooking spray
1 small, peeled and sliced
Vegetable stock cube(s)
1 cube(s), made up with 250ml hot water
180 g, diced
10 individual, sliced
Peas, fresh or frozen
Low Fat Natural Yogurt
- Cook the potatoes in boiling water for 8-10 minutes, until almost tender. Drain.
- Meanwhile, mist a large frying pan with cooking spray and heat. Add the onion and cook over a medium heat, stirring, for 3-4 minutes.
- Add the curry paste, stir well, then pour in the stock. Tip in the potatoes, then gently stir the salmon chunks into the sauce. Simmer for 3-4 minutes, gently stirring from time to time.
- Add the cherry tomatoes and peas and cook for a further 2 minutes, until the tomatoes have softened and the salmon is cooked through. Season to taste, add the yogurt and coriander and serve in warmed bowls.