Roasted Salmon and Curried Squash

Try this super tasty, mega easy dish and without the salmon its a vegan stew! Winner!

20 - 30

minutes

20 - 30

minutes

4

servings

Ingredients

Method

  1. In a blender add turmeric, tandoori powder, cumin, ground coriander, glug of olive oil, garlic cloves, 1 large pinch of salt, red chilli with 1/2 seeds removed and Blitz to make a paste

  2. In a heavy saucepan add your squash chopped into cubes and cook on a high heat for 5 minutes until they start to colour then chuck in your chopped red onion and cook for a further 2 minutes

  3. Add your curry paste & stir in well, sweat on a high heat for 1 minute then add your can of chopped tomatoes and vegetable stock and simmer for 20 minutes on a medium heat stirring occasionally

  4. Add your can of chickpeas, spinach and chopped coriander and season to taste with salt and a squeeze of fresh lime

  5. Season your salmon fillets with salt and a crack of black pepper and roast in the oven @ 190C for 12 minutes

  6. Pop your curried squash into a bowl and your salmon on top and enjoy

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