Luke Mangan's salmon curry in a hurry

Craving a rich, fragrant curry? It doesn’t get easier than Luke Mangan’s Salmon Curry in a Hurry. With baked salmon, creamy lentils and coconut veggies, it's a guaranteed hit.





  • 2 tbs butter
  • 75ml olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely sliced
  • 2 heaped tsp curry powder
  • 300g dried yellow split lentils
  • 3 cups (750ml) fish stock
  • 2 salmon fillets with skin on (approx. 200g each), cut in half
  • 1 lemon, halved
  • 1 leek, cut in half lengthways, sliced
  • 1 bunch baby broccoli, cut into 4cm lengths
  • 1 bunch Asian greens, cut in half
  • 1 cup (75g) shredded coconut



Preheat oven to 180°C. Melt the butter in a large saucepan over medium heat. Add one-third (25ml) of the oil. Add the onion and garlic and cook, stirring, for 2-3 mins or until the onion softens. Add the curry powder and stir to combine. Cook for 2-3 mins over low heat. Add the lentils and stir well to combine, then pour in the fish stock. Bring to the boil. Reduce heat to low and cook for 20 mins or until al dente. If the mixture starts to thicken up too much, add a little water.


Meanwhile, add half the remaining oil to an ovenproof frying pan. Place the salmon in the pan.

Season. Add a squeeze of lemon juice. Place the pan in the oven and bake for 10 mins or until salmon is cooked through.


In a clean saucepan, add the leek and remaining oil and sauté for 2-3 mins over medium-low heat. Add the baby broccoli and cook for another 2-3 mins. Add the Asian greens and coconut. Season. Cook, stirring occasionally, until the vegetables begin to wilt. Add 1 cup (250ml) water to steam the greens.


Divide the lentil mixture among serving plates. Top with the steamed vegetables and salmon.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.