This super simple, cozy curry combines flaky salmon, creamy potatoes, and hearty greens for an easy weeknight meal. The broth gets flavored with caramelized tomato paste, warm curry spices, and creamy peanut butter. Fresh cilantro, lime and peanuts go on top for some freshness and runch. You can easily bulk it up by serving it with rice.
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp curry powder
- ½ tsp red pepper flakes (optional)
- ½ tsp black pepper
- 5 cups water
- 1 lb yellow potatoes, cut into bite-sized cubes*
- 1 tbsp soy sauce or tamari
- 1 tsp fish sauce
- 1 tsp kosher salt, divided
- 1-1.5 lbs salmon, cut into 4 filets
- 4-6 cups chopped greens (kale, chard, collards)
- ¼ cup natural peanut butter
- 1 tbsp lime juice
- Chopped cilantro, for topping
- Chopped peanuts, for topping
- Lime wedges
- *The creamier the potato variety the better.
Instructions
- In a large pot over medium heat, warm the oil. Add the tomato paste and cook for about 2-3 minutes, stirring often, or until the tomato paste starts to caramelize/stick to the pot.
- Stir in the curry powder, chili flakes (if using), and black pepper for about 30 more seconds to bloom the spices in the oil.
- Stir in the water, potatoes, soy sauce, fish sauce, and ½ teaspoon salt. Bring to a boil over high heat, then simmer rapidly over medium heat for about 7-10 minutes or until the potatoes are almost cooked through.
- Meanwhile, season the salmon flesh with the remaining ½ teaspoon salt.
- Add the salmon, skin side facing up, and nestle it into the liquid so it’s submerged. Gently simmer for about 6-12 minutes or until the salmon is cooked through (this depends greatly on the thickness of the fish – remove a filet and try to flake the thickest part with two forks to see if it’s cooked through. It will continue to cook from the residual heat of the soup, so it’s best to under cook it slightly).
- Transfer the salmon to a cutting board, skin-side-up, to cool off. Stir in the greens and turn off the heat (or continue to simmer for a minute or two if they are very fibrous greens that need more cooking).
- Meanwhile, transfer about ½-1 cup of the broth to a bowl or liquid measuring cup. Add the peanut butter and whisk until smooth and combined. Pour back into the pot along with the lime juice.
- Remove the skin from the salmon (it should peel off easily), then flake it up into big chunks and stir it back into the pot.
- Serve topped with cilantro, peanuts, and a squeeze of lime.
Items you can prep ahead (optional)
- Cut 1 lb potatoes into bite-sized cubes
- Chop 4-6 cups greens
- Chop cilantro, for topping
- You can cook the soup ahead, if you’d like.
Substitutions:
- To make vegetarian/vegan, use cubed tofu in place of salmon. You could also use two cans of beans and some extra salt. Use soy sauce in place of fish sauce.
- You could use any type of fish here – like cod.
- Use any starchy veggie in place of potatoes.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through, stirring after each minute passes. You can also reheat it gently in a pot on the stove. Top with plenty of lime juice, cilantro, and peanuts.
- Serve it over rice or any other grain.
- You can add more greens while reheating on the stove if you want to.
- Top with a boiled or fried egg!
leave your comments!