Salmon and Cherry Tomato Curry
A vibrant, fuss-free weeknight curry with tender salmon and burst cherry tomatoes in a fragrant coconut-spiced sauce, ready in under 30 minutes!
When you need a dinner that feels indulgent but comes together in a flash, this Salmon Cherry Tomato Curry is your answer. Sweet cherry tomatoes collapse into a silky, spiced sauce that clings to every flake of tender salmon — bold flavour with barely any effort. It's the kind of weeknight recipe that looks and tastes like you tried much harder than you did.
The curry base is built from warming spices like cumin, turmeric, and garam masala, rounded out with creamy coconut milk. As the cherry tomatoes burst, they bring a natural sweetness and acidity that perfectly balances the richness of the salmon. From pan to table in under 30 minutes — no marinating, no fuss.
Serving ideas to make it a meal:
Steamed basmati or jasmine rice — the classic pairing to soak up every drop of sauce
Warm naan or roti — perfect for scooping and mopping the bowl clean
Cauliflower rice — a light, low-carb alternative that still holds up to the sauce
Wilted spinach or green beans stirred through at the end for extra veg
A dollop of cooling yoghurt and a handful of fresh coriander on top to serve
Lemon or lime wedges on the side to brighten each bowl to taste
Need
- 6 cloves garlic peeled
- 20 Grams fresh ginger peeled
- 1 red chilli
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon cumin seeds
- 1 Teaspoon ground coriander
- 1 Teaspoon ground turmeric
- 500 Grams cherry tomatoes halved
- 1 Tin coconut milk Recipe
- 200 Grams green beans, trimmed
- pink salt flakes and pepper to taste BUY
- 100 Grams baby spinach
- 1 salmon filet per person
-
To Serve
- Thermomix Cooked Rice Recipe
- mint, basil and/or coriander leaves
- lime wedges
Do
- 1
Preheat oven to 180°C
- 2
Place garlic, ginger, chilli and oil into the Thermomix bowl. Chop 4 sec/speed 7. Scrape bowl and saute 2 min/Varoma/speed 1.
- 3
Add cumin, coriander and turmeric. Saute 2 min/Varoma/speed 1.
- 4
Add cherry tomatoes, coconut milk, green beans, salt and pepper. Cook 10 min/100°C/reverse/speed soft.
- 5
Place spinach into an ovenproof dish and lay salmon filets on top. Pour over the curry sauce and bake around 15 minutes or until the salmon is flaky and cooked, but still pink inside. It will continue to cook in the hot sauce as long as the sauce remains hot.
- 6
Serve over steamed rice with a garnish of fresh herbs.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
