Salmon curry in a hurry

If you need a curry fix and can’t wait, this speedy meal is for you!

  • PREP
    10 minutes
  • COOK
    20 minutes



  • Low-calorie cooking spray
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground ginger
  • 1 tbsp korma curry powder
  • 400g can chopped tomatoes
  • 300ml hot vegetable stock
  • Salt and freshly ground black pepper
  • 500g skinless salmon fillet, cut into chunks
  • 500g frozen broccoli florets
  • 2 tbsp finely chopped fresh coriander




  1. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the onion and garlic and stir-fry for 1-2 minutes, then add the ginger and curry powder and stir-fry for 1 minute. Stir in the tomatoes and stock, bring to the boil and cook over a medium heat for 6-8 minutes.
  2. Season the salmon pieces and add to the pan along with the broccoli. Cook for 5 minutes, or until the fish is cooked through.
  3. Remove from the heat, scatter over the coriander and serve with boiled dried basmati rice.

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