Coconut Curry with Blackened Salmon

Coconut Curry with Blackened Salmon

Try this simple curry recipe. It is completely vegan, which gives you the option to later add whatever you like whether that is vegetables, fish, or meat.

5 from 2 votes

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Course: Main Course, Sauce or Marinade, Soup

Cuisine: American, Healthy Options

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 524kcal

Author: Capri Lilly

Ingredients

Blackening Seasoning

1 tsp Crushed Black Pepper
1 tsp Sea Salt
2 tsp Italian Seasoning
1.5 tsp Chili Powder
1 tsp Oregano
1/2 tsp Red Crushed Pepper
1 tsp Paprika
2 tsp Garlic Powder
1/2 tsp Dried Parsley

Coconut Curry Sauce

1 Medium White Onion, diced
4 Cloves Garlic, minced
2 tbsp Fresh Ginger, minced
1 Medium Eggplant, cut into cubes
2.5 tbsp Red Curry Powder
1 tsp Turmeric Powder
1/4 tsp Ground Ginger
1 tsp Sea Salt
1/2 tsp Pepper
2 (13.5 oz) cans Full-Fat Coconut Milk
1 cup Vegetable Broth
1 cup Fresh Spinach
1/3 cup Fresh Basil
1.5 lb Salmon, cut into 5 -6oz pieces
2 tbsp Coconut Oil, or preferred cooking oil
1 tbsp Butter or Ghee

Optional Garnish

2 tbsp Fresh Basil, chopped

Instructions

Prepare the Blackened Salmon

Season the salmon generously with the blackening seasoning. (If the opposite side is skin-less, season this side as well)
Over medium-high heat, add 1 tbsp ghee and cooking oil to a cast iron and then place salmon seasoning side down on the cast iron. Sauté the Salmon for 3-4 minutes on each side. Be sure not to move the salmon while it’s cooking to allow the salmon to blacken properly.  
The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer onto a plate, cover it with foil, and set aside for later.

Make The Coconut Curry

Using a cloth or paper towel, carefully wipe the cast iron clean of any remaining seasonings from the salmon. Lower the heat to medium heat.
Add 1 tbsp cooking oil to a pan. Add eggplant and saute it for 10 minutes.
Add the chopped onions and saute for 5 minutes. Then, add garlic and ginger, and saute for 1-2 minutes
Next, add the curry powder, turmeric powder, and ginger powder to the cast iron and saute for 1 minute while continuously stirring.
Stir in the coconut milk, vegetable stock, and basil.
Slowly add the salmon back into the curry sauce, turn the heat to low, and allow the mixture to simmer covered for 20 minutes.
Add the spinach and cook for an additional 5 minutes.
Garnish the curry with the remaining basil. Serve over rice or cauliflower rice.

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