Print Options:
Title
Recipe Content
Info
Description
Images
Ingredients
Instructions
Nutrition
Notes
Social Share
Author Bio
Thank You Note
Print
Salmon & Potato Curry (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
Indian
Courses
Dinner
Time
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 mins
Servings
4
Best Season
Fall
Ingredients
1
tablespoon olive oil
1
onion
(diced)
2
garlic cloves
(minced)
500
grams potatoes
(peeled and cut into chunks)
1
teaspoon turmeric
1
teaspoon curry powder
1
teaspoon garam masala
1
teaspoon ground ginger
400
grams can of chopped tomatoes
100
milliliters vegetable stock
2
tablespoons dairy free natural yoghurt
handful of cherry tomatoes
(halved)
300
grams fresh salmon
(cut into cubes)
1
fresh coriander
Instructions
Heat the olive oil in a large saucepan
Add in the onion and garlic and saute for 5 minutes
Stir in the turmeric, curry powder, garam masala and ginger
Add in the potatoes, vegetable stock and tinned tomatoes
Bring to the boil and simmer for 15 minutes or until the potato is tender
Stir in the salmon and cherry tomatoes, cook for 3 minutes
Stir in the natural yoghurt and coriander and heat for a couple of minutes
Season with salt and pepper and serve
Keywords:
gluten free curry recipe, gluten free dinner ideas, dairy free dinner recipes