Red Lentil & Pea Curry with Salmon

Step 1

Peel & thinly slice the onions.

Step 2

Peel & grate the sweet potatoes, using a box grater or food processor. Option to use cubed, frozen sweet potatoes instead.

Step 3

Heat a drizzle of olive oil in a pan, over medium heat. Add the onions, tomato paste & ground turmeric. Sauté for 2 mins, stirring.

Step 4

Add the red lentils & grated sweet potatoes to the pot & stir.

Step 5

Add the veggie broth. Season with pepper & stir to combine.

Step 6

Add the coconut milk & stir. Cover & leave to simmer for 25 min, over low heat, stirring occasionally. Add more coconut milk or stock if needed.

Step 7

After 15 min of cooking, add the peas & continue cooking for another 10 min.

Step 8

Meanwhile, heat a drizzle of olive oil in a second pan, over medium heat. Pat the salmon dry. Season all over with salt, pepper & any additional seasonings you love! Add the salmon, skin-side down to the pan. Cook for 3-4 min on each side, until golden & cooked through.

Step 9

Serve the Red Lentil & Pea Curry in a bowl with an extra drizzle of coconut milk. Add the grilled salmon & top with extra sliced of red onion & fresh parsley, if you have any. Re-season to taste & enjoy!