Spicy salmon and aubergine curry
A quick, creamy salmon and aubergine curry made with half coconut milk and half vegetable stock to keep it a little lighter.
Try our spinach, tomato, prawn and salmon curry for an easy dish to feed a crowd.
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Ingredients
- 1 tbsp oil
- 1 sliced aubergine
- 1 chopped onion
- 3 tbsp gochujang (see Know-how)
- 2 crushed garlic cloves
- 200ml coconut milk
- 200ml veg stock
- 2 sustainable skinless salmon fillets
- ½ tsp toasted sesame seeds
- 2 chopped spring onions
- A few fresh coriander sprigs
- Steamed rice, to serve
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Method
- Heat the oil in a large frying pan and add the aubergine. Fry for 6-8 minutes until golden. Add the onion and cook for 6-8 minutes until soft. Stir in the gochujang (see Know-how) and crushed garlic cloves and cook for 2 minutes. Pour in the coconut milk and veg stock, bring to the boil, then simmer for 3-4 minutes to thicken.
- Gently add the salmon fillets and simmer for 3 minutes, then turn over and cook for 3 minutes more. Sprinkle with the toasted sesame seeds, chopped spring onions and a few fresh coriander sprigs. Serve with steamed rice.
Nutrition
- 625kcals Calories
- 42.8g (18.8g saturated) Fat
- 29.5g Protein
- 26.4g (13.3g sugars) Carbs
- 8g Fibre
- 1.1g Salt
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