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Salmon and Sweet Potato Korma

This Salmon and Sweet Potato Korma is the perfect take-out recipe. It’s simple to make, is packed full of flavor, and is restaurant-quality! 

Salmon and Sweet Potato Korma

I just might be the world’s most impatient person.  I know that some people say, “millennials are an instant gratification generation,” but I’ve always been this way.  It’s not a product of technology or privilege, but something that is ingrained within me (I am a Virgo).  

I find myself waiting on a lot of work-related things these days and the last thing I want to do is wait for a delicious meal by ordering take-out!  I know, I’m a pro at transitions.

While it may be tempting to reach for a take-out menu off of the fridge, you can absolutely whip up some take-out-esque food in way less time. This amazing Indian meal takes 30 minutes to bring together, and you get all the credit for the impressive dinner.

Make this dish and take a chill pill with me, cause lord knows we need one every now and then! Amirite?

Salmon and Sweet Potato Korma

Salmon and Sweet Potato Korma

Salmon and Sweet Potato Korma

Salmon and Sweet Potato Korma
Yield: 4 Servings

Salmon and Sweet Potato Korma

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 1/2 tablespoons vegetable oil
  • 1 small onion diced
  • 1 teaspoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 large sweet potato, cubed
  • 1 lb salmon, cubed
  • 1 fresh jalapeño, chopped
  • 1 (4 ounces) can tomato sauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup canned coconut milk


  1. Heat the oil in a skillet over medium heat and sauté the garlic and onion until tender. Mix in ginger and continue cooking for 1 minute.
  2. Add potatoes, jalapeno, and tomato sauce, and season with salt and curry powder. Cook for 10 minutes, stirring occasionally until potatoes are almost tender.
  3. Stir salmon and coconut milk into the skillet. Reduce heat to low, cover, and simmer for 10 minutes. Serve on top of rice and garnished with cilantro.

Did you make this recipe?

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Tuesday 9th of April 2024

I added chopped asparagus a few min after I started cooking the sweet potatoes and at the very end I added frozen peeled/cooked shrimp so it simmered the last 10 minutes since I had it on hand.

Pretty delicious. Can’t wait to share this dish with my others.

Thank you.


Tuesday 19th of September 2023

This was SO delicious! Made it with tomato paste and a little chicken broth because we had no tomato sauce and it came out great. Def making again soon.


Tuesday 21st of March 2023

Insane delicious and the salmon was so moist. 🍣🎏


Saturday 1st of April 2023

Woohoo! I'm happy you enjoyed it :)

Kim Jolette Shelton

Saturday 4th of April 2020

I used 1 tablespoon tomato paste, 1 can of diced tomatoes, 1 bag of sliced okra. It's delicious!!!


Sunday 5th of April 2020

Sounds perfect. :) I'm so glad you enjoyed it!


Sunday 13th of October 2019

I'm not entirely sure which brand I used for this recipe, but I would suggest your favorite brand of tomato sauce would do perfectly!

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