A flavoursome dish to warm you up, and ideal for diabetics.


  • 2 tsp canola oil

  • 1 large red onion, thinly sliced

  • 1 tbs grated fresh ginger

  • 2 garlic cloves, crushed

  • 2 tsp curry powder

  • 1 tbs tamarind pulp

  • 400g vine-ripened tomatoes, cut into thin wedges

  • 1 cup (250ml) salt-reduced vegetable stock

  • 500g salmon fillets, cut into 2cm pieces

  • 150g green beans, cut into 3cm pieces

  • 50g yellow squash, quartered

  • 1 zucchini, halved lengthways, thinly sliced

  • 1⁄3 cup fresh coriander leaves, to serve

  • 2 cups cooked brown rice, to serve

  • Lime wedges, to serve


  • 1.

    Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add ginger, garlic and curry powder and cook, stirring, for 1 minute or until fragrant. 

  • 2.

    Add tamarind pulp and tomatoes and cook, stirring, for 2 minutes. Add stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 6–7 minutes or until thickened slightly.

  • 3.

    Add salmon, beans, squash and zucchini and simmer, uncovered, for 3–4 minutes or until salmon is just cooked through and vegetables are tender. Sprinkle curry with coriander and serve with rice and lime wedges. 11 ProPoints value per serve.

  • Note:

  • 1.

    Please check with your doctor, dietitian, or diabetes educator as to the suitability of this information for your diabetes management.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 230kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 15g
  • Carbohydrate 19g
  • Sugar 3g
  • Sodium 50mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Weight Watchers. Each recipe has been developed by a team of qualified nutritionists based on Weight Watchers' scientifically proven and award winning ProPoints system.

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