Sweet potato, eggplant and salmon 'NOT HOT' curry

Sweet potato, eggplant and salmon curry 'NOT HOT' curry

Seriously, I don't like any curry that is too hot. What is the point of a dish burning the bejeezus out of your mouth so that you can't taste anything that follows? Exactly, there isn't!! But there is just something about a warm, creamy coconut curry that makes me super happy in winter. As long as it doesn't burn me! This recipe was one I have made a few times after it became part of my recipe hoarding collection but I continually change it up. And you can too....remember no rules here!  I like any recipe that is not going to take me forever with too many hard and precise steps. And for a curry this is superbly easy. I have made this once with chicken instead of salmon and it works a treat. If you don't have or want to use eggplant use veggies like, zucchini, squash or even some fresh diced tomatoes work! Whatevs!!! Serve this up with rice or what I have here, cauliflower rice!

Stuff you need.......

2 tsp peanut oil
2 shallots chopped
3 tsp finely chopped fresh ginger
2 garlic cloves
3 tsp curry paste or powder
½ tsp cinnamon
1 cup of stock
1 can (400 ml) coconut milk
3 tbsp tomato paste
2 tsp fish sauce
2 tsp tamari
1 small sweet potato cut into 1cm cubes
1 eggplant cut into 1 inch cubes
300gm salmon fresh or canned
3/4 cup frozen peas
1/3 cup cashews
juice ½ lime
1/3 cup coriander

What to do with it......
  1.   Heat oil in a large deep fry pan over medium heat. Add shallots, ginger and garlic and cook for a couple of minutes. Add cinnamon and curry and stir.
  2.   Pour in the stock, coconut milk, tomato paste, tamari and fish sauce and stir until the tomato paste has dissolved.
  3.  Add  sweet potato and bring to boil. Reduce heat to a low, cover and simmer for about 20 minutes and the potato is tender.
  4.   Add in salmon, cashews and peas and continue to simmer for another 5 minutes.
  5.  Just before serving, stir in lime juice and coriander.