Save this for the next time you need some mid-week recipe inspo!
Whilst I am a sunshine lover through and through, there’s something quite cosy that the change in season brings. As the weather gets a little cooler I find myself reaching for more warning dishes and this curry hits the perfect spot.
Salmon is such a brilliant way to get in those important omega-3 fatty acids and there are lots of different vegetable varieties you could try (I like to add in broccoli & yellow bell pepper too!).
Warming, so tasty and easy to store in the fridge/freezer, I hope you love this as much as we have been.
1 white onion, finely chopped
2 garlic cloves
1 tbsp of sesame oil
1 tbsp of minced ginger
1 tsp of turmeric
1 chilli, minced
2 salmon fillets
100g of baby corn
100g of cherry tomatoes
100g of sugar snaps
Start by frying the onion and garlic for 5 mins in the sesame oil.
Then, add the ginger turmeric and chilli and stir well.
Next, add the veg into the same pan and fry for 2 mins.
Lastly, add in the coconut milk and salmon. Cover and simmer for 8 mins before serving hot.