Salmon and kale curry

1 ratings

Classic curry flavours with a nutritious spin.

45 minutes
Serves 4
1 of 5 A DAY

Nutrition per serving

Calories445
Fat22g
Saturates6g
Sugar5.9g
Salt0.78g
Fibre5.2
Protein24

1 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

A fragrant, nourishing dish that warms the soul.

Ingredients

1 tsp olive oil
½ red onion, chopped
¼ piece ginger, chopped
2 cloves garlic, chopped
1 tsp fennel seeds
1 tsp cumin seeds
150g kale, washed and drained
½ tin chopped tomatoes
200ml low fat coconut milk
1 tsp garam masala
2 tsp madras curry powder
1 tsp paprika
¼ tsp turmeric powder
¼ cup water
2 salmon fillets
1 tbsp lemon juice
20g fresh coriander, chopped
2 naan breads

Method

Heat the olive oil in a large pan over medium heat. Add the chopped red onion, ginger, garlic, fennel seeds and cumin seeds. Sauté for 3-4 minutes until the onions are soft and golden.
Stir in the kale and cook for 3-5 minutes until wilted and tender.
Add the chopped tomatoes, coconut milk, garam masala, madras curry powder, paprika, turmeric and water. Season with salt and black pepper. Stir well, bring to a gentle simmer and cook uncovered for 15 minutes until the sauce thickens slightly.
Carefully place the halved salmon fillets into the curry. Cover and simmer for 10-15 minutes until the salmon is cooked through and the sauce has reduced to a rich consistency.
Turn off the heat and gently stir in the lemon juice.
Sprinkle with chopped fresh coriander and serve hot with warm naan bread.

Kale is a good plant source of calcium. You can also add spinach as an alternative. This curry can be kept in the freezer and goes well with brown rice or wholemeal wraps. If you are vegetarian or vegan, replace salmon with pulses (like chickpeas), tofu or tempeh.