Ingredients
- 1 tbsp butter, ghee or coconut oil
- 1 onion/s (small) peeled and diced
- 2 clove/s garlic – crushed
- 1 tbsp ginger root – minced (on a microplane)
- 2 roma tomatoe/s – diced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- Chilli flakes – to taste
- ½ tsp sea salt – or to taste
- 400 ml canned coconut milk
- 500 g salmon fillet -skinless and cut into 2cm cubes or left whole as pictured
- 1 red pepper – sliced
- 1 handful green beans – trimmed and halved (or broccoli florets)
- ½ bunch/s fresh coriander leaves – chopped, to serve
Information
Prep 10 minutes | Cook 8 minutes | Total 18 minutes
Serves: 4
This healthy Salmon & Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It’s a fast, nourishing family meal.
Serve
Rice, quinoa or cauliflower rice (to serve)
Step 1
In a pan over medium heat, heat the butter, ghee or olive oil. Add onions, garlic, ginger and cook until starting to soften but not brown.
Step 2
Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant.
Step 3
Add the coconut milk and bring to a simmer for 2-3 mins.
Step 4
Add the salmon and cook until an even colour throughout.
Enjoy with some new potatoes, brown rice, and a green salad.