Coconut Curry with Salmon and Sweet Potatoes

Ingredients

• 150 g Basmati whole grain rice
• Salt
• 1 onion
• 3 Garlic cloves
• 1 red chili pepper
• 20 g ginger (1 piece)
• 600 g sweet potatoes (2 sweet potatoes)
• 200 g celery (3 stalks)
• 20 g Coriander (1 bunch)
• 400 g Salmon fillet
• 1 tsp Sesame oil
• 1 tsp cumin
• 1 tsp coriander
• 0.5 tsp turmeric powder
• 150 ml coconut milk (9% fat)
• 300 ml Vegetable broth
• 2 tbsp fish sauce

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions for about 35 minutes.

2. 2.

   Meanwhile peel and dice onion and garlic. Halve chili pepper lengthwise, remove seeds, wash and chop. Peel ginger and finely chop. Peel sweet potatoes and cut into cubes. Clean celery, optionally trim stems, wash and cut small. Wash coriander, pat dry and pick leaves off stems. Pat salmon fillet dry with paper towel and roughly cube.

3. 3.

   Heat oil in a pot. Sauté onion, garlic, ginger and chili over medium heat for 2–3 minutes. Add spices and sauté further. Deglaze with coconut milk and broth and bring to a boil.

4. 4.

   Add celery and sweet potato cubes and simmer on low heat for 10 minutes. Add salmon and cook another 4–5 minutes. Season curry with fish sauce and serve with rice and coriander.