Coconut Miso Salmon Curry
with Cauliflower Rice
This light weeknight curry comes together in less than 30 min. Enjoy its rich miso flavour with a zingy lime finish.
Cals 605 · Prot 51 · Carbs 39 · Fat 30
Low Carb
Global Eats
35 min
This light weeknight curry comes together in less than 30 min. Enjoy its rich miso flavour with a zingy lime finish.
Cals 605 · Prot 51 · Carbs 39 · Fat 30
Low Carb
Global Eats
Ingredients
Curry
Salmon goujons
6*
350 Grams
Red onion
1 Piece
Small zucchini
2 Piece
Spinach
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
15 Grams
Sambal oelek
10 Grams
Coconut milk
200 ML
Water
100 ML
Soy sauce
9*10*11*
10 ML
Sweet chilli sauce
40 ML
Miso paste
9*
30 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Cauli 'rice'
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*6 Fish, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2530 / 605 |
| Fats (g) | 30.3 |
| of which saturated (g) | 13.8 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 18.7 |
| Fibers (g) | 10.3 |
| Proteins (g) | 50.8 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely slice the red onions.
- Chop the zucchini into bite-sized pieces.
- Trim and roughly chop the spinach.
- Discard the stems.
2 Make cauli 'rice'
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Heat a non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the cauliflower with a pinch of salt.
- Fry for 5 min.
- Transfer the cauli rice to a bowl to keep warm.
- Reserve the pan.
3 Make curry
- Return the pan to a medium-high heat with another drizzle of oil.
- Add the onions with a pinch of salt.
- Fry for 5 min.
- Add the ginger garlic paste, zucchini, sambal oelek (spicy!), coconut milk, measured water, soy sauce and sweet chilli sauce.
- Simmer, covered, for 5-7 min or until the zucchini is tender.
Tip! Want your curry thicker? Reduce the sauce to your desired consistency before adding the salmon.
4 Add salmon
- Add the salmon goujons, spinach and miso paste.
- Cook, covered, for 2-3 min further.
5 Prep
- Meanwhile, finely chop the coriander leaves.
6 Serve
- Once cooked, add the coriander (reserve some for garnish) and a squeeze of lime juice to the curry.
- Serve the Coconut Miso Salmon Curry with Cauliflower Rice.
- Garnish with the remaining coriander and lime.
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