Salmon Curry

The Ingredients for Curry

2 cloves of garlic

1 tbsp. coconut oil

1 can light coconut milk

1 sweet onion

grated ginger

1 1/2 cups water

2 tbsp corn starch

curry

turmeric

paprika

1/2 bag of spinach

1 can of unsalted corn kernels

1 can organic black beans

Preheat your oven at 350 degrees for a good few minutes- you will get to this in a bit! 

Chop onions and garlic and sautée for a few minutes in a pot with coconut oil. Add coconut milk, water, grated ginger, and continuously add small amounts of corn starch to help thicken the sauce. The key is the temperature- keep it hot enough so it doesn't create chunks of corn starch but cold enough that the corn starch can be mixed nicely into the mixture. Then, add vegetables. Let this simmer for a bit. Occasionally stir it. 

While this is going on, boil 1/2 cup of basmati or kasmati rice with water only (20 minutes). 

In a baking dish, use some coconut oil on the bottom and place salmon filets on top. Lightly season the filets with adobo and a tsp. of coconut oil (this ties in the flavor of the curry). Cook for seven minutes. Turn off the heat and let sit for another 3-5 minutes. This will make the salmon come out nice and tender. 

Your curry and rice should now be done. Serve and enjoy!