Goan Salmon Curry

A warming Goan salmon curry with coconut, turmeric and spinach, hand-picked for a protein-rich meal that supports gut health.

INGREDIENTS
2 Canned Coconut Milk (400g tins)
1 tbsp Cumin Powder
1 tsp Sea Salt
8 stalks Green Onion Tops (chopped)
5 cups Baby Spinach
6 Carrot (peeled, sliced)
1 tsp Ground Ginger
6 pieces Salmon Fillet (boneless, chopped into large pieces )
2 tsps Turmeric (powder)
4 Tomato (medium, roughly chopped)
2 Lime juiced)
1 cup Coriander (roughly chooped)
1 tbsp Coconut Oil
1 Green Chill Pepper (de-seeded and chopped)
1 cup Green Beans (chopped)

DIRECTIONS
01. Blitz the tomatoes, coconut milk, ginger, turmeric, cumin and chilli in a food processor until smooth, leave to one side.
02. Melt the coconut oil in a large pan over medium heat. Fry the spring onion for 1 minute, then add the carrot and green beans and cook until starting to get soft. Add the coconut sauce and bring to the boil. Let it simmer for 5 minutes.
03. Add the salmon pieces, cook the fish for 5 minutes, or until it has just cooked through. Then leave on a very low heat for 10 minutes to allow the flavours to infuse.
04. Stir in the coriander and the lime juice and serve.

NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days. Or freeze a portion for a later date. Defrost and heat thoroughly before serving.

MORE FLAVOUR
Add fresh ginger, lime juice or red pepper flakes.

SERVE IT WITH
Rice.