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Lunch recipe · from the recipe book

Salmon Coconut Tomato Curry with Cauliflower

Silky salmon chunks in a gingery, tomato-rich coconut sauce with tender cauliflower and spinach over fluffy basmati-style rice.

Salmon Coconut Tomato Curry with Cauliflower

Ingredients

  • 1¼ lb560 gSalmon filletskinned and cut into 1.5-inch chunks
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1⅓ cups300 gCoconut milk, cannedstirred
  • 14 oz400 gDiced tomatoes, canned
  • 3⅓ cups loosely packed100 gBaby spinach
  • 1½ medium150 gRed onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp10 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2½ cups580 gWater

Steps

  1. Prep first: chop the red onion, mince the garlic, grate the ginger, cut the cauliflower into florets, cut the salmon into chunks and chop the cilantro.
  2. Cook the rice: bring the rice and 480 g (about 2 cups) of the water to a boil in a small pot, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, while you make the curry.
  3. Heat the canola oil in a large deep skillet over medium heat. Add the red onion and cook 5 minutes until soft.
  4. Stir in the garlic and ginger for 1 minute, then add the curry powder, turmeric and cumin and stir 30 seconds until fragrant.
  5. Add the tomatoes-canned, the remaining 100 g of water and the salt; simmer 3 minutes. Add the cauliflower, cover and simmer 8 minutes until nearly tender.
  6. Stir in the coconut milk and bring back to a gentle simmer. Nestle in the salmon, cover and cook 5 to 6 minutes until it flakes easily and reaches 145°F (63°C).
  7. Gently fold in the spinach until wilted, then stir in the lime juice.
  8. Fluff the rice, spoon the curry over it and scatter the cilantro on top.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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