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!
2 tsp peanut oil
2 shallots chopped
3 tsp finely chopped fresh ginger
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......
- 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.
- Pour in the stock, coconut milk, tomato paste, tamari and fish sauce and stir until the tomato paste has dissolved.
- Add sweet potato and bring to boil. Reduce heat to a low, cover and simmer for about 20 minutes and the potato is tender.
- Add in salmon, cashews and peas and continue to simmer for another 5 minutes.
- Just before serving, stir in lime juice and coriander.