Salmon & Veggie-Loaded Korma Curry
with Rice & Crispy Shallots
- Soy
- Fish
There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Crispy Shallots
1 packet
Mild Curry Paste
(Contains: Soy; )
1
Baby Broccoli
280 g
Salmon
(Contains: Fish; )
1 packet
Basmati Rice
1 packet
Coconut Milk
1
Courgette
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan.
• While rice is cooking, thinly slice courgette into half-moons. Trim green beans and cut into thirds. • Cut salmon into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced salmon and mild North Indian spice blend until browned and cooked through, 2-4 minutes. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan, add baby leaves and cook until thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls. • Top with salmon korma curry. • Sprinkle over crispy shallots to serve. Enjoy!
