Description
A vibrant and nutritious Salmon & Sweet Potato Super-Green Curry served with a refreshing chia seed raita. This dish combines tender salmon chunks and sweet potatoes in a smooth, spiced spinach sauce, complemented by a cooling yogurt and chia seed raita with cucumber and pomegranate, making it a perfect balance of flavors and textures.
Ingredients
Scale
Curry
- 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
- 500ml water
- Salt to taste
- 30g coriander, roughly chopped
- 50g pomegranate seeds
- 30g pistachios
- 1 lime, cut into wedges
- Cooked rice, to serve
Chia Seed Raita
- 300g live yogurt
- ½ cucumber, coarsely grated
- 2 tbsp chia seeds
- ½ tsp ground cumin
- 15g coriander, finely chopped
- Salt to taste
- 50g pomegranate seeds (for topping)
- Rest of the coriander (for topping)
Instructions
- Prepare the Raita: Combine the live yogurt, coarsely grated cucumber, chia seeds, ground cumin, and half of the finely chopped coriander in a bowl. Season with salt to taste. Top with pomegranate seeds and the remaining coriander, then chill for 20 minutes to 1 hour until ready to serve.
- Cook the Sweet Potatoes: Place the sweet potato cubes in a heatproof bowl with a splash of water. Cover with a plate and microwave for 6-7 minutes until tender. Drain any excess water and set aside.
- Toast the Spices: Heat the olive oil in a large pan over medium heat. Add the cumin seeds and black cardamom pods, cooking for 1-2 minutes until fragrant.
- Sauté the Aromatics: Add the finely chopped red onion to the pan and cook for 5-6 minutes until softened and golden. Stir in the garlic, ginger, tomato purée, ground turmeric, and garam masala; cook for another minute to release the spices’ flavors.
- Create the Spinach Sauce: Remove the cardamom pods from the pan. Add the baby spinach and 500ml of water, cooking until the spinach is wilted. Transfer this mixture to a blender and blitz until smooth to create a vibrant green sauce.
- Combine and Cook the Curry: Return the blended spinach sauce to the pan. Stir in the cooked sweet potatoes and season with salt. Nestle the salmon chunks gently into the sauce. Cover the pan and cook gently for 6-8 minutes, or until the salmon is cooked through.
- Garnish and Serve: Scatter chopped coriander, pomegranate seeds, and pistachios over the curry. Squeeze fresh lime juice on top. Serve the curry hot alongside cooked rice and the chilled chia seed raita.
Notes
- Microwaving the sweet potatoes saves time compared to boiling or roasting.
- If you prefer, you can substitute black cardamom pods with green cardamom or omit if unavailable.
- The chia seed raita can be made a day ahead to allow flavors to meld.
- Adjust the garam masala quantity for milder or spicier curry to your taste.
- Ensure salmon chunks are cooking gently to avoid overcooking and maintain moist texture.
- For a gluten-free version, ensure all spices and tomato purée are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: salmon curry, sweet potato curry, super-green curry, chia seed raita, healthy curry, Indian-inspired dish, spinach curry, gluten-free curry
