Coconut, Spinach and Salmon Curry
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Coconut, Spinach and Salmon Curry

Coconut, Spinach and Salmon Curry

Ingredients

Method

  • 1.5 tbsp veg oil
  • 20g grated ginger
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tbsp tomato puree
  • 400g tin of coconut milk
  • 250g baby spinach leaves
  • 250g cooked salmon, skin removed and flesh flaked into chunks
  • 15g chopped coriander
  • 1 lime, juice only
  • Cooked rice, to serve
  • Heat the oil in a frying pan and cook the ginger, garlic and chilli for 2 mins. Stir in the curry powder and turmeric, then add the coconut milk and tomato puree and bring to a simmer for 8 mins to thicken.
  • Add the spinach to the pan and cook for 2 mins to wilt. Stir in the salmon and lime juice and cook for 3 mins to heat through, then scatter with coriander and serve with a heaped of cooked rice.
15 mins
4 serving

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