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