SALMON, BUTTER BEAN & TUSCAN KALE CURRY

Preparation time: <60 mins | Makes: 4 servings

INGREDIENTS

• 1 brown onion diced finely

• 1 yellow capsicum diced finely

• 600ml coconut milk

• 400ml passata

• 100ml tamari

• 2 tbsp ground turmeric

• 1 tbsp ground ginger

• ½ bunch Tuscan kale washed, dried and torn into bite size shreds

• 4 x 150-200g salmon portions

• 1 tin butter beans drained

• Salt and pepper to taste

• Extra virgin olive oil for sautéing

• Roughly 100ml water (or more depending on desired consistency)

• To serve: cooked basmati rice and steamed greens

METHOD

1. In a large pot, soften the onion and capsicum in a pan over medium heat until the onions are translucent, a few minutes

2. Add the coconut milk, passata, tamari, turmeric, ginger, water and salt and pepper to taste

3. Allow to simmer over a medium-low heat for 5-8mins 

4. Add the kale and butter beans and stir through until the kale has wilted down

5. Add the salmon portions and allow to simmer on a medium-low heat for 5-7mins until they cook through

6. Serve over basmati rice and some extra steamed greens

7. If you like a little heat, sprinkle some chilli flakes or drizzle sriracha over here

8. Store the rest in a glass container in the fridge and consume within 2 days