You Have to Try This Vegetable Curry | blackened Salmon | Brown Rice | Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for health, while store brands save money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Peel and dice 2 carrots and 2 small sweet potatoes; set aside.

Cut 2 broccoli crowns into bite-size pieces; set aside.

Wash 1 tomato, remove any blackened spots, and cut into julienne strips; set aside.

Chop 1/2 white onion into big chunks, then separate into tiny florets or cubes; set aside.

Chop a small bunch of washed cilantro and set aside for cooking and garnishing.

Coat 4 pieces of salmon with blackening spice made from garam masala, turmeric, and chili powder.

Heat a wok until very hot and add 1 tbsp vegetable oil.

Add the diced carrots and sweet potatoes to the wok, season with salt and pepper, and stir-fry for about 5 minutes.

Add the julienned tomatoes and about 1 teaspoon of the spice mixture used for the salmon; cover and cook for about 5 minutes.

Add prepared curry sauce from a previous video to the mixture; thin with a touch of vegetable stock or water.

Bring the mixture to a boil and cook until the carrots and sweet potatoes are slightly softened, about 5 minutes.

Add the onion florets and about 1 cup of corn to the wok; stir in 2 cups of broccoli florets and season with salt and pepper.

Cover and cook for about 2 minutes to steam the broccoli, ensuring the vegetables maintain their integrity.

Add more chopped cilantro and the remaining tomatoes; check and adjust seasoning with salt and pepper.

Turn off the heat and cover the vegetable curry; set aside.

In a non-stick sauté pan, heat vegetable oil until very hot for the salmon.

Season the salmon with salt and pepper and carefully lay it in the pan; start searing or blackening.

After about 3 minutes, flip the salmon to blacken the other side; cook until done, about 6 minutes total.

Remove the salmon from the pan and turn off the heat.

In the same sauté pan, make a quick chili oil with red pepper flakes and chili powder; turn off the heat after making the oil.

Serve the vegetable curry as is or drizzle with chili oil; garnish with cilantro and a lemon wedge.

Optionally, top the vegetable curry with a piece of blackened salmon or serve with brown rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens