Salmon & sweet potato super-green curry with chia seed raita
Rustle up this delicious and easy salmon curry packed with skin-boosting ingredients to help keep your complexion glowing. It also contains three of your 5-a-day
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Prep:25 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 571
-
fat 31g
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saturates 6g
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carbs 30g
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sugars 0g
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fibre 8g
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protein 40g
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salt 0.5g
Ingredients
- 320g sweet potatoes , cut into 2cm cubes
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 4 black cardamom pods
- 1 red onion , finely chopped
- 3 garlic cloves , finely chopped
- 15g ginger , peeled and finely chopped
- 50g tomato purée
- 1 tsp ground turmeric
- 2 tsp garam masala
- 350g baby spinach leaves
- 4 skinless salmon fillets , cut into large chunks
- 300g live yogurt
- ½ cucumber , coarsely grated
- 2 tbsp chia seeds
- ½ tsp ground cumin
- 15g coriander , finely chopped
- 50g pomegranate seeds
- 30g coriander , roughly chopped
- 50g pomegranate seeds
- 30g pistachios
- 1 lime , cut into wedges
- cooked rice
Method
For the raita, combine the yogurt, cucumber, chia seeds, cumin and half the coriander. Season with salt. Top with the pomegranate seeds and the rest of the coriander. Chill for 20 mins-1 hr until ready to serve.
Meanwhile, put the sweet potato cubes in a heatproof bowl with a splash of water. Cover with a plate and microwave for 6-7 mins until tender. Drain and set aside.
Heat the oil in a large pan over a medium heat and cook the cumin seeds and cardamom pods for 1-2 mins until fragrant. Stir in the onion and cook for 5-6 mins until softened and golden. Mix in the garlic, ginger, tomato purée, turmeric and garam masala, and cook for another minute. Remove the cardamom pods, then add the spinach and 500ml water, and cook until wilted. Transfer to a blender and blitz into a smooth sauce.
Return the sauce to the pan, stir through the cooked sweet potato, and season with salt. Nestle the salmon chunks in the sauce, then cover and cook gently for 6-8 mins, or until the fish is just cooked through. Scatter over the coriander, pomegranate seeds, pistachios and a squeeze of lime before serving with rice and the raita.
