Salmon & Vegetable Curry

For those of you following the AIP diet or for anyone who doesn't like the heat in a curry this dish is perfect!

Tip: Use whatever vegetables you like or whatever you have on hand.

Prep time: 10 mins
Cook time: 20 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of cold pressed coconut oil

1/4 onion, sliced

1/2 small carrot (40g) sliced

50 grams of cauliflower florets cut in bite sized pieces

1 garlic clove, crushed

2 teaspoons of fresh grated ginger

1/4 teaspoon of ground turmeric

1/8 teaspoon of ground cinnamon

30 grams of broccoli florets cut in bite sized pieces

50 grams of zucchini, sliced

2 teaspoons of coconut aminos or wheat free tamari

1/2 cup of full fat coconut milk

120 grams of skinless fresh salmon, diced

1/4 cup of fresh basil leaves plus extra to garnish

1/4 teaspoon of sea salt & cracked pepper to taste

Method

Heat oil in a pan over medium heat and cook onion, carrot and cauliflower for 5 minutes.

Add garlic, ginger and spices and cook for 2 minutes, lower heat to low then add the broccoli, zucchini, aminos and coconut milk, stir well, cover and simmer for 5 minutes.

Add the salmon and cover. Simmer for 7-8 minutes or until salmon is just cooked through. Serve garnished with extra basil.

Calories: 561
Protein: 30.6
Carbs: 15
Fibre: 5.6
Fat: 41.1

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