🍛 Salmon & Vegetable Curry
👨👩👧👦 Serves: 4
⏱️ Prep Time: 20 minutes
🛒 Ingredients
🐟 600 g salmon fillets (cut into 4 thick cubes)
🍆 1 medium eggplant (200 g), sliced into 1 cm rounds
🌱 150 g snow peas, trimmed
🌿 100 g fresh or frozen green peas
🧅 1 medium onion (150 g), thinly sliced
🧄 2 garlic cloves (6 g), finely chopped
🫚 1 piece fresh ginger (15 g), grated
🌶️ 1 medium red bell pepper (150 g), diced
🫒 2 tbsp vegetable oil (30 mL)
🍛 2 tbsp yellow curry paste (or mild curry powder) (30 g)
✨ 1 tsp turmeric powder (5 g)
🌾 1 tsp ground cumin (5 g)
🌶️ A pinch of chili powder (optional)
🥥 400 mL coconut milk (1 can)
🥣 200 mL vegetable broth or hot water
🍶 1 tbsp light soy sauce (15 mL)
🍋 Juice of ½ lime (about 1 tbsp)
🧂 Salt (5 g) & black pepper (2 g)
🌿 Fresh coriander (5 g), chopped
👩🍳 Step-by-Step Preparation
🔪 Prep the veggies & salmon
Slice the eggplant (200 g) into 1 cm rounds.
Halve the snow peas (150 g) lengthwise.
Slice the onion (150 g), chop the garlic (6 g), and grate the ginger (15 g).
Dice the red pepper (150 g).
Cut the salmon (600 g) into 4 thick cubes, season lightly with salt & pepper.
🍳 Sauté the eggplant
In a large pan or wok, heat 1 tbsp oil (15 mL) over medium-high heat.
Add eggplant slices, sprinkle with salt, and cook for 3–4 minutes per side until golden & tender.
Remove and place on a paper towel–lined plate.
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