This Salmon and Sweet Potato Korma is the perfect take-out recipe. It’s simple to make, is packed full of flavor, and is restaurant-quality!
I just might be the world’s most impatient person. I know that some people say, “millennials are an instant gratification generation,” but I’ve always been this way. It’s not a product of technology or privilege, but something that is ingrained within me (I am a Virgo).
I find myself waiting on a lot of work-related things these days and the last thing I want to do is wait for a delicious meal by ordering take-out! I know, I’m a pro at transitions.
While it may be tempting to reach for a take-out menu off of the fridge, you can absolutely whip up some take-out-esque food in way less time. This amazing Indian meal takes 30 minutes to bring together, and you get all the credit for the impressive dinner.
Make this dish and take a chill pill with me, cause lord knows we need one every now and then! Amirite?
- 1 1/2 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 ounces) can tomato sauce
- 2 teaspoons salt
- 1 1/2 tablespoons curry powder
- 1 cup canned coconut milk
- Heat the oil in a skillet over medium heat and sauté the garlic and onion until tender. Mix in ginger and continue cooking for 1 minute.
- Add potatoes, jalapeno, and tomato sauce, and season with salt and curry powder. Cook for 10 minutes, stirring occasionally until potatoes are almost tender.
- Stir salmon and coconut milk into the skillet. Reduce heat to low, cover, and simmer for 10 minutes. Serve on top of rice and garnished with cilantro.