Ingredients
- 250-300 g baby new potatoes, scrubbed clean and cut in half or quarters, depending on size
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 2 small yellow onions, diced
- 1 tablespoon freshly minced ginger
- 2 fresh red chilies, seeded and deveined
- 3 roma or 2 large vine-ripened tomatoes, diced
- 3 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground paprika (sweet)
- generous grind of black pepper
- 1 teaspoon sea salt
- 1 x 400 ml can organic coconut milk
- 1/4 cup vegetable broth (60 ml)
- 500 g skinless salmon filet cut into 2 cm cubes
- handful green beans trimmed and halved (100-150 g)
- 1 tablespoon freshly squeezed lemon juice
- fresh coriander leaves or parsley, to garnish
To serve:
- whole grain basmati rice or jasmine rice
Instructions
- Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
- Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
- Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
- Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
- Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
- Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
- If cooking for two, leftovers can be enjoyed reheated the next day.
Nutrition
Notes
I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.