Salmon Tikka Masala
with Quinoa
Instructions
1 Prep ingredients
Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
2 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Start curry
Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.
4 Make salad
Meanwhile, chop the cucumber. Slice the lime into wedges. Place the cucumber in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges.
5 Add salmon
Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.
6 Serve
Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with the fresh coriander leaves.
Tips for fussy eaters
Can't handle the heat? Leave out the chipotle!
Pro tip
Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!
Enjoy this succulent Indian-spiced curry with healthy sides!
Cooking Time: 30 min
Cals 782 · Prot 51 · Carbs 61 · Fat 37
Gluten-Free
Ingredients
Curry
Quinoa
To serve
Enjoy this succulent Indian-spiced curry with healthy sides!
Cooking Time: 30 min
Cals 782 · Prot 51 · Carbs 61 · Fat 37
Gluten-Free
Instructions
1 Prep ingredients
Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
2 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Start curry
Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.
4 Make salad
Meanwhile, chop the cucumber. Slice the lime into wedges. Place the cucumber in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges.
5 Add salmon
Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.
6 Serve
Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with the fresh coriander leaves.
Tips for fussy eaters
Can't handle the heat? Leave out the chipotle!
Pro tip
Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!
Ingredients
Curry
Quinoa
To serve
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