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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.
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.
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.