This curry is packed with anti-inflammatory, anti-microbial, anti-bacterial and cancer-fighting spices. Rich in omega-3 fatty acids from the salmon adds another anti-inflammatory and heart healthy dimension to the dish. High levels of antioxidants from the vegetables, tomatoes and spices will help boost your immune system and fight off the sniffling colds going around the office. A perfect dish for the cooler days and nights.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 20 minutes |
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| This curry is packed with anti-inflammatory, anti-microbial, anti-bacterial and cancer-fighting spices. Rich in omega-3 fatty acids from the salmon adds another anti-inflammatory and heart healthy dimension to the dish. High levels of antioxidants from the vegetables, tomatoes and spices will help boost your immune system and fight off the sniffling colds going around the office. A perfect dish for the cooler days and nights.
|
Ingredients
- 1 250g Salmon fillet Cubed into 1 inch pieces
- 1 Ginger 1 inch piece ginger peeled and sliced
- 4 Garlic cloves Peeled
- 1 Medium Onion Diced
- 2 Roma tomatoes Peeled and chopped
- 1 Cup Chicken or veggie stock
- 1 Lime Juiced
- 1 Zucchini Chopped
- ½ Eggplant Chopped
- 2 tsp Almond butter
- 1 tsp Tamari sauce
- 1 tbsp Coconut oil or peanut oil
Curry spice mix:
- 2 tsp tagliatelle
- 2 tsp bacon
- 1 tsp garlic
- 1 ½ tsp pine kernels
- 1 ½ tsp basil leaves
- ½ tsp olive oil
- ½ tsp Parmesan cheese
- ½ tsp Red chili flakes (optional)
- ¼ tsp Sea salt
Servings: people
Instructions
- Mix curry ingredients together.
- Place diced onion in a blender (or use a hand whiz) with garlic and ginger and blend into a paste
- Add paste to medium heat frypan with coconut oil or peanut oil and fry until tender and translucent.
- Add spice mix to the paste, sautéing for 2 minutes or until fragrant.
- Deglaze the pan with the stock, scraping the pan to release the spice mix, then add tamari, lime juice, almond butter and tomatoes and bring to the simmer. Once simmering add chopped zucchini and eggplant and cook for 5 minutes
- Add the cubed salmon and lower the heat, cover and cook for 10-15 minutes or until salmon flakes with fork.
Recipe Notes
This curry is packed with anti-inflammatory, anti-microbial, anti-bacterial and cancer-fighting spices. Rich in omega-3 fatty acids from the salmon adds another anti-inflammatory and heart healthy dimension to the dish. High levels of antioxidants from the vegetables, tomatoes and spices will help boost your immune system and fight off the sniffling colds going around the office. A perfect dish for the cooler days and nights.