Salmon and kale curry

Classic curry flavours with a nutritious spin.

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45 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal385
Fat17g
Salt0.75g
Sugar6.1g

Recipe by: Gopi Chandratheva | Registered nutritionist

A fragrant, nourishing dish that warms the soul.

Ingredients

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

Method

Heat the oil in a large pan, add the onions, ginger, garlic, fennel and cumin seeds, and sauté until softened and golden.
Add the kale and sauté until tender.
Add the chopped tomatoes, coconut milk, spices and water. Season with black pepper and simmer on low heat for 15 minutes until the curry base thickens slightly.
Remove the skin from the salmon fillets, cut each fillet in half, and place in the curry. Simmer for another 10-15 minutes until the salmon is cooked and the curry has thickened.
Turn off the heat, add the lemon juice, and gently mix the curry.
Garnish with coriander and serve with 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.