Salmon Vegetable Curry
Servings: 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.
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 filllet -skinless and cut into 2cm cubes (approx.)
- 1 red capsicum/s - sliced
- 100 g green beans - trimmed and halved
- 1 head/s broccoli - broken into small florets
- ½ bunch/s fresh coriander leaves - chopped, to serve
Serve
- Rice, quinoa or cauliflower rice (to serve)
- 1 lime (juice to serve)
Instructions
- 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.
- Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant.
- Add the coconut milk and bring to a simmer for 2-3 mins.
- Add fish, capsicum, beans and broccoli and cook for about 5 mins or until cooked through.
- Garnish with coriander leaves.
Tip
- You can substitute the salmon for a firm white fish too (I love it with king fish).
Serve
- Serve with steamed rice or cauliflower rice.
- Squeeze over the lime juice.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.