Gluten and Dairy Free Salmon & Potato Curry

Serves 4


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 500g potatoes, peeled and cut into chunks
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 400g can of chopped tomatoes
  • 100ml vegetable stock
  • 2 tablespoons dairy free natural yoghurt
  • handful of cherry tomatoes, halved
  • 300g fresh salmon, cut into cubes
  • 1 tablespoon fresh coriander


  1. Heat the olive oil in a large saucepan
  2. Add in the onion and garlic and saute for 5 minutes
  3. Stir in the turmeric, curry powder, garam masala and ginger
  4. Add in the potatoes, vegetable stock and tinned tomatoes
  5. Bring to the boil and simmer for 15 minutes or until the potato is tender
  6. Stir in the salmon and cherry tomatoes, cook for 3 minutes
  7. Stir in the natural yoghurt and coriander and heat for a couple of minutes
  8. Season with salt and pepper and serve