Salmon Curry with Sweet Potato, Kale, and Chickpeas
35 Minutes
〰️
35 Minutes 〰️
Serves 2
Ingredients
2 salmon fillets
1 small/ medium sweet potato, peeled and cubed
1 can of chickpeas, drained and rinsed
2 cups of kale, stems removed and roughly chopped
1 onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 can of coconut milk (400ml)
1 tabelspoon of maple syrup/ honey
2 teaspoon of curry powder
2 teaspoon cumin seeds
2 teaspoon coriander seeds
1 teaspoon turmeric
Salt and pepper, to taste
3 tablespoons olive oil
juice of 1 lime
1/3 cup plain yogurt, for serving
Fresh coriander, chopped, for garnish
Rice or naan bread to serve (optional)
Method
Prepare the Spices: In a small bowl, mix the curry powder, cumin seeds, coriander seeds, turmeric, salt, and pepper. Rub half of the mix over the salmon fillets, ensuring they are well-coated. Set aside to marinate for at least 10 minutes.
Sauté the Aromatics: In a pan, add two tablespoons of oil. Sauté the onion, garlic, a pinch of salt, and ginger until the onion is translucent and the mixture is fragrant. Then add the remaining spice mix and stir to combine, cooking for a minute or two.
Simmer the Curry: Add the sweet potatoes to the pan along with the chickpeas. Pour in the coconut milk, maple syrup and 1/3 cup of water and bring the mixture to a simmer. Let it cook gently for about 15 minutes or until the sweet potatoes are fully cooked (soft all the way through). Then, stir through the kale and juice of 1 lime. Once the kale is wilted, taste for seasoning, adding more salt or lime juice depending on personal preference.
Cook the Salmon: While the curry simmers, heat a non-stick skillet over medium-high heat with 1 tablespoon of oil. Add the salmon fillets and cook for about 4 minutes until you get a nice browning on one side. Flip the fillets and cook for 3 minutes on the other side until the salmon is cooked through or to preference.
Assemble and Serve: Spoon the curry into bowls. Place a salmon fillet on top of each serving. Dollop with plain yogurt and sprinkle with chopped coriander. Serve immediately, with rice or naan bread on the side if desired.
Notes
Feel free to swap out the sweet potato for pumpkin, change the chickpeas to a can of lentils. This one is customizable, the curry base is there but feel free to add or get rid of anything you don’t like.