Coconut and Salmon Curry
Our 30-minute Workout to Help Out the Fund activity will soon take place, with the aim of raising funds for research against cancer. In this regard, my next recipes will consist mostly of cancer-fighting foods! I used the color green to identify cancer-fighting foods.
393 calories / 41 g carbs / 16 g fat / 27 g proteins / 8 g fiber
1 onion, diced
5 ml (1 teaspoon) olive oil
2 garlic cloves, chopped
30 ml (1 tablespoon) ginger, chopped
250 ml (1 cup) broccoli, cut in florets
250 ml (1 cup) cauliflower, cut in florets
1 red bell pepper, diced
180 g (2) small skinless salmon fillets, diced
125 ml (1/2 cup) light coconut milk, canned
125 ml (1/2 cup) low-sodium vegetable broth
2,5 ml (1/2 teaspoon) turmeric
10 ml (2 teaspoons) curry powder
30 ml (2 tablespoons) cilantro, chopped
Salt and pepper, to taste
Side dish (per person)
125 ml (1/2 cup) wild rice, cooked
- In a large pan, sauté the onion in olive oil. Cook for 2 minutes. Add the garlic, ginger, broccoli, cauliflower, red bell pepper, and salmon, and resume cooking for 3 minutes. Add salt and pepper.
- Add the coconut milk, vegetable broth , turmeric, and curry powder. Mix thoroughly, and simmer for 10 minutes over medium heat.
- Garnish with cilantro right before serving.
By Sophie Blais