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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box