Red Lentil & Pea Curry with Salmon

5 minutes
Prep time

28 minutes
Cook time

933 cal.
Per serving

Ingredients for 1

6 oz

Salmon (fresh)

1/3 cup

Red lentils (dry)

1/2

Sweet potato

1/4 cup

Peas (frozen)

1/4

Red onion

1/2 cup

Coconut milk (full fat)

1/2 tsp

Turmeric (ground)

1/2 tbsp

Tomato paste

1/2 cup

Veggie broth

Stovetop, Pot (small) and Frying pan.

Step 1
Peel & thinly slice the onions.
Step 2
Peel & grate the sweet potatoes, using a box grater or food processor. Option to use cubed, frozen sweet potatoes instead.
Step 3
Heat a drizzle of olive oil in a pan, over medium heat. Add the onions, tomato paste & ground turmeric. Sauté for 2 mins, stirring.
Step 4
Add the red lentils & grated sweet potatoes to the pot & stir.
Step 5
Add the veggie broth. Season with pepper & stir to combine.
Step 6
Add the coconut milk & stir. Cover & leave to simmer for 15 min, over low heat, stirring occasionally. Add more coconut milk or stock if needed.
Step 7
After 15 min of cooking, add the peas & continue cooking for another 10 min.
Step 8
Meanwhile, heat a drizzle of olive oil in a second pan, over medium heat. Pat the salmon dry. Season all over with salt, pepper & any additional seasonings you love! Add the salmon, skin-side down to the pan. Cook for 3-4 min on each side, until golden & cooked through.
Step 9
Serve the Red lentil & pea curry in a bowl with the grilled salmon. Top with a drizzle of coconut milk, extra slices of red onion & fresh parsley, if you have any. Re-season to taste & enjoy!