Salmon tikka masala

This fragrant one-pot couldn’t be easier to make, using a shop-bought sauce as the base for the dish, but with plenty of lovely fresh veg, herbs and fish added to give it that homemade touch.

Ingredients

Serves: 4

Ready in: 25 mins

• 1 tsp vegetable oil
• ½ onion, chopped
• 2 cloves garlic, finely chopped
• 1 x 500g jar Tikka Masala Curry Sauce
• 50g red lentils
• 2 tomatoes, chopped into large chunks
• 4 salmon fillets
• 1 x 170g pack Co-op Fine Green Beans
• ½ head broccoli, chopped into florets
• Handful fresh coriander, chopped
• Garlic or plain naan, to serve
• Plain yogurt, to serve

Method

1. Heat the oil in a wok or large frying pan and fry the onion and garlic for 5 mins until softened, then add the curry sauce and fry for a few seconds.
2. Add the red lentils and tomatoes, and fill the empty curry sauce jar three-quarters full with water and add to the pan. Simmer for 7 mins.
3.  Remove the skin from the salmon fillets and chop into large chunks. Add the fish, green beans and broccoli to the pan and simmer for 7-8 mins more until the veg and lentils are tender and the fish is cooked through.
4.  Scatter with chopped coriander and serve with warm naan bread and a dollop of plain yogurt, if you like.