Author Notes
This is my take on at home take-out! This Salmon and Sweet Potato Korma only takes 30 minutes to prepare and it's so delicious. —Paige
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Ingredients
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1 1/2 tablespoons
Vegetable Oil
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1
Small Onion (diced)
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1 teaspoon
Fresh Ginger (minced)
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4
Cloves Garlic (minced)
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1
Large Sweet Potato (cubed)
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1 pound
Salmon (cubed)
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1
Fresh Jalapeño (chopped)
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1 4 ounces
Can tomato sauce
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2 teaspoons
Salt
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1 1/2 tablespoons
Curry powder
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1 cup
Canned coconut milk
Directions
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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.
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Add potatoes, jalapeno, and tomato sauce, and season with salt and curry powder. Cook for 10 minutes, stirring occasionally, until potatoes are almost tender
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Stir salmon and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve on top of rice and
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