Decadently, creamy and luscious, this aromatically spiced Slow Cooker Salmon Curry is comfort food for me – I hope you find it to be your comfort food too.
Ingredients
- 6 pieces salmon without skin
- 1 onion chopped
- 6 cloves garlic chopped
- 2 teaspoons freshly grated ginger
- 3 celery stalks chopped
- 2 carrots chopped
- 2 cans coconut milk I used Chaokoh full fat coconut milk, 13.5 oz cans
- ½ cup vegetable stock
- 1 6 oz can tomato paste
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder can reduce to ½ for a milder curry or eliminate entirely
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon pepper
- ¼ teaspoon salt
- chopped cilantro parsley, and chili flakes to garnish
Instructions
- Turn on slow cooker
- Pour in the 2 cans of coconut milk
- Dollop the tomato paste in (I did not mix this with the coconut milk - just dumped it in in spoonfuls)
- Add in vegetable stock
- Add in coriander, cumin, chili, turmeric and paprika
- Add in salt and pepper
- Stir the ingredients together well
- Place salmon pieces into the slow cooker - trying your best for them not to overlap
- Add in the onions, garlic, ginger, celery and carrots
- Put the lid on and set the timer for 2.75 hours on low (I used my AllClad slow cooker and set my timer for 4 hours as that was the lowest option for the low setting, but I turned it off at the 2 hours and 45 minutes mark)
- Garnish and serve with rice or naan
Nutrition
Calories: 427kcal | Carbohydrates: 15g | Protein: 59g | Fat: 18g | Cholesterol: 98mg | Fiber: 5g | Sugar: 9g
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