Steps
- Cook the rice using the absorption method, following the packet directions.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the salmon mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned.
- Add the curry powder, ginger, and garlic to the pan. Cook for 1 minute or until fragrant. Stir in the tomato paste, then add the broccoli and sweet potato. Mix in the coconut milk, crumbled stock cube, and 125ml (½ cup) of water. Cook, stirring occasionally, for 10 minutes or until the salmon is cooked through and the vegetables are tender, adding the peas halfway through cooking. Stir in the chopped coriander.
- Divide the rice and curry among serving bowls. Top with yoghurt and extra coriander sprigs before serving.
