Healthy Salmon Curry in a Hurry in a deep comforting bowl, not much can beat this.

I made this Healthy Salmon Curry in a Hurry in the week and the family is already asking when are we eating it again. At the moment, I have many balls to juggle and making supper is just one of them. Sometimes, yes, take out is our only option, but we love our veggies too much. I have a few recipes that is my go-to 20 minutes to the table options. A quick pasta dish is ready in no time, I have even worked out which pasta cooks the fastest. Yes, desperate times! Pork chops done in 20 minutes? No problem.

Doing all these quick dishes, becomes even tougher when you try and keep meals a little healthier. I was given this Carb Smart Curry Spice a while ago and with all low carb products I am always skeptic.I find that most of these products have a terrible aftertaste of artificial sweeteners, which I hate. I loved the amount of “heat”, it is family friendy and if it is good for you, why not try it.

“Our famous Carbsmart™ low carb condiment range is not only Banting Friendly, we also have Diabetic approved condiments within the range. These products have been specifically developed for the Approval by the Diabetic association of South Africa & the GI foundation. It is not only low carb, but has also been developed with reduced salt.”

Healthy Salmon Curry in a Hurry

serves 4

Ingredients

1 x 400 g tin coconut cream

1 tin water – use the can of the coconut cream

15 ml chopped garlic

5-10 ml chopped chili

a thumb-size piece of ginger – peeled and grated

15-20 ml Carbsmart Curry Spice

2 sachets Woolworths Chicken Stock concentrate

250 g trimmed fine green beans – I prefer to keep them long

125 g sugar snap peas

1-2 spring onions – cut in 2 cm pieces ( I use the green and white parts)

4 x 80 g portions Threestreams Salmon – cut in bite-sized chunks

fresh coriander for garnishing

zest and juice of 1 lime

Method

Heat a wok or pan on the stove top and add the coconut cream, water, stock, curry spice, garlic, chili and ginger and give it a good stir. Bring the mix to a boil. Taste for seasoning and adjust with more Carbsmart Curry spice if needed. Once the coconut broth is boiling add the beans, spring onions, snap peas and salmon. Cook for about 3-4 minutes, while you get the plates ready. You can use Asian wholewheat noodles ( it needs only boiling water pour over it and allow to rest for 5 minutes until noodles are soft. Drain and  eat.) or if you are a banter or low-carb eater, try the cauliflower noodles or Carb Clever zucchini noodles. The cauliflower noodles and zucchini noodles will cook from the residual heat of the curry so needs no pre-cooking.

So once you have the bowls of noodles ready. Serve the curry with fresh coriander and extra chili for the brave-hearted.

Follow me on: