Indian Salmon & Sweet Potato Curry

Name: Indian Salmon & Sweet Potato Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 0.75 pound salmon fillets (about 2 fillets, 6 ounces each); 2 sweet potatoes (peeled and diced); 2 yellow bell peppers (diced); 1 can coconut milk (full-fat); 0.75 cup vegetable broth; 1 tablespoon olive oil; 1 tablespoon curry powder; 1 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 3 cup fresh spinach; 0.25 cup fresh cilantro (chopped, for garnish); 0.75 cup brown basmati rice (uncooked, for serving)

A vibrant and warming curry featuring succulent salmon fillets, sweet potatoes, and bell peppers simmered in a fragrant coconut milk broth infused with Indian spices. A comforting and flavorful meal, served with brown basmati rice.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: Indian
Difficulty: Easy
Cost: $10.38/serving

Dietary

Dairy-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

0.75 pound salmon fillets (about 2 fillets, 6 ounces each)
2 sweet potatoes (peeled and diced)
2 yellow bell peppers (diced)
1 can coconut milk (full-fat)
0.75 cup vegetable broth
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.25 teaspoon black pepper
3 cup fresh spinach
0.25 cup fresh cilantro (chopped, for garnish)
0.75 cup brown basmati rice (uncooked, for serving)

Instructions

Cook 3/4 cup brown basmati rice according to package directions or in a rice cooker while preparing the curry.
Peel and dice the 2 sweet potatoes and dice the 2 yellow bell peppers.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced sweet potatoes and yellow bell peppers. Sauté for 5-7 minutes until slightly softened.
Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon turmeric powder, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Pour in 1 can full-fat coconut milk and 3/4 cup vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until sweet potatoes are tender.
Gently place the 2 salmon fillets into the curry sauce. Cover and continue to cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
Stir in 3 cups fresh spinach until wilted.
Serve immediately with brown basmati rice. Garnish with chopped fresh cilantro, if desired. Divide into meal prep containers with rice for later.

Notes

Adjust the amount of curry powder to suit your preferred spice level. This curry is excellent reheated for lunch or dinner.

Nutrition (per serving)

Calories: 772
Protein: 34.5 g
Carbohydrates: 84.7 g
Fat: 33.8 g
Fiber: 10 g
Sodium: 820 mg
Saturated Fat: 23 g
Sugar: 14.5 g
Cholesterol: 70 mg