Salmon, potato & coriander curry
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Ingredients
Potatoes, Raw
200 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 small
Vegetable stock cube
1 cube(s)
Salmon, raw
180 g
Cherry Tomatoes
10 individual
Peas, fresh or frozen
50 g
Low Fat Natural Yogurt
2 tablespoon(s)
Coriander, fresh
1 tablespoon(s)
Curry paste
1 teaspoon(s)
Instructions
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.
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