Enjoy this succulent Indian-spiced curry with healthy sides!
208 Reviews
Cals 660 · Prot 49 · Carbs 58 · Fat 27
Low Carb
30 min
Enjoy this succulent Indian-spiced curry with healthy sides!
208 Reviews
Cals 660 · Prot 49 · Carbs 58 · Fat 27
Low Carb
Ingredients
Curry
Skinless salmon fillet
6*
350 Grams
Brown onion
1 Piece
Water
300 ML
Chicken stock cube
4*5*9*15*
1 Piece
Tomato paste
50 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Cooking cream
4*
100 ML
Honey
15 Grams
Quinoa
White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
To serve
Cucumber
2 Piece
Lime
1 Piece
Fresh coriander
15 Grams
Allergens
*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
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)
2753 / 660
Fats (g)
27.2
of which saturated (g)
12.8
Carbohydrates (g)
58
of which sugars (g)
14
Fibers (g)
8.8
Proteins (g)
48.8
Salt (g)
3.1
*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
Boil the measuredwater and dissolve the 0.5 vegetablestockcube and tomato paste in it - This is your stock. Finely peel and chop the onion.
2 Boil quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
3 Start curry
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the gingergarlicpaste, smokedpaprika, curry powder and garammasala. Fry for 2 min further. Add the stock, cover with a lid and simmer for 10 min.
4 Make salad
Meanwhile, finely chop the cucumber. Finely chop the coriander leaves. Slice the lime into wedges. Place the cucumber and coriander in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges.
Tip!If cooking for kids, reserve a portion of the chopped cucumber before adding the lime and coriander.
5 Add salmon
Add the honey, cream and chipotle powder(spicy!). Stir through. Place the salmon goujons on top of the curry and cook, covered, for 5-7 min or until the salmon is cooked through. Remove the pan from the heat and season with a generous squeeze of lime juice.
Tip!If cooking for kids, reserve a portion of the curry sauce before adding the chipotle powder. Fry a portion of the salmon goujons in a separate pan for 5-7 min or until the salmon is cooked through.
6 Serve
Serve the salmoncurry over the quinoa with the limeycucumbers to the side.
Tip!If cooking for kids, serve the plain fried salmon, quinoa and plain cucumbers separately. Serve the reserved curry sauce to the side.