Salmon Curry

This is one of my favourite meals and a regular in my home. It's super easy to make and the ingredients are pretty much staples in my pantry, all you need is some beautiful fresh salmon and some veggies to complete it.

This curry is super high in anti-inflammatory properties with all the beautiful herbs and spices in the homemade curry powder mix. It's loaded with Essential Fatty Acids including EPA and DHA from the salmon, which is needed for beautiful skin, weight loss, brain, eye and cardiovascular health.



The vegetables are your natural carbohydrates and are full of antioxidants for cell health and to repair oxidation damage, and the garlic, onion and ginger are perfect for boosting your immunity. This is also a perfect post-workout meal with it's high protein content for muscle repair.

Prep and cooking time: approx 15-20 minutes, serves: 3-4
Ingredients

• 200g salmon fillet, cubed into 1 inch pieces
• 1 inch piece of ginger peeled and sliced
• 4 garlic cloves peeled
• 1 medium onion
• 2 Roma tomatoes, chopped
• 1 cup organic chicken or vegetable stock
• Juice of 1 lime
• 1/2 tin organic coconut milk or cream
  
• 1 tablespoon coconut oil 
• 1 tsp fish sauce
  

Curry Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1½ teaspoons cumin
• 1½ teaspoons cinnamon
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes
• ¼ teaspoon salt

Vegetables:
    •    Eggplant, chopped
    *    Red capsicum, sliced
    •    2 handfuls spinach

Method:
In a small bowl mix all your spices together. Cut the onion into quarters and place in a food processor/blender with the garlic and ginger and pulse until you get a paste. Heat the coconut oil in a medium sized pan over medium heat and add onion, garlic and ginger paste. Saute until slightly translucent.
Add spice mixture to the paste and mix to prevent burning. Cook, stirring for 2 minutes or until mixture begins to become very fragrant. Pour in the chicken stock, scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice, coconut milk and tomatoes and bring to a simmer.
Once simmering add cubed salmon and eggplant and capsicum and lower heat to low. Cover and cook for 10-15 minutes or until salmon flakes with a fork. Just before serving, add the spinach and stir through. Serve with chopped fresh coriander or parsley on top.
Enjoy!

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