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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

Salmon and Sweet Potato Korma

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 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

Instructions

  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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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!!!

Paige

Sunday 5th of April 2020

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

Paige

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!

Yani

Friday 4th of October 2019

What kind of tomato sauce do you use?

GiGi Eats

Sunday 25th of October 2015

OMG YUM! I need to try this out!! I have never had KORMA but it sounds friggin' AWESOME - and I adore salmon so - BOOM! I am also really in love with your blog's FONT! What the heck am I writing in??? I love it! It makes me want to keep on writing this comment, ha ha ha!

Paige

Sunday 25th of October 2015

Hahaha, Thanks so much, Gigi!! The font is Pompiere and you can download it for free here!

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