Photo of Salmon, potato & coriander curry by WW

Salmon, potato & coriander curry

Points® value
Total Time
1 hr
20 min
40 min


Potatoes, Raw

200 g, peeled and sliced

Calorie controlled cooking spray

4 spray(s)


1 small, peeled and sliced

Vegetable stock cube

1 cube(s), made up with 250ml hot water

Salmon, raw

180 g, diced

Cherry Tomatoes

10 individual, sliced

Peas, fresh or frozen

50 g

Low Fat Natural Yogurt

2 tablespoon(s)

Coriander, fresh

1 tablespoon(s)

Curry paste

1 teaspoon(s)


  1. Cook the potatoes in boiling water for 8-10 minutes, until almost tender. Drain.
  2. 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.
  3. 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.
  4. 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.