Salmon and Sweet Potato Korma
Prep time
Cook time
Total time
Serves: 4 servings
  • 1½ tablespoons vegetable oil
  • 1 small onion diced
  • 1 teaspoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 large sweet potato, cubed
  • 1 lb salmon, cubed
  • 1 fresh jalapeño, chopped
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1½ tablespoons curry powder
  • 1 cup canned coconut milk
  1. Heat the oil in a skillet over medium heat and sauté the garlic and onion until tender. Mix in ginger and continue cooking 1 minute.
  2. Add potatoes, jalapeno, and tomato sauce, and season with salt and curry powder. Cook for 10 minutes, stirring occasionally, until potatoes are almost tender.
  3. Stir salmon and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve on top of rice and garnished with cilantro.
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