1 tbsp coconut oil
2 cloves of garlic, pressed
1 tbsp fresh root ginger, grated or finely chopped
1 leek, washed and thinly sliced
1 can coconut milk
125 ml water
4 tbsp Keralan curry paste
250g Kalettes (you could also use kale or another leafy green veg)
450g wild salmon, skin removed, cut into chunks
1 fresh green chilli, sliced (optional)
In a large pan, melt coconut oil over medium heat and gently sauté the garlic, ginger and leek until the leek has started to soften, about 4 minutes.
Add the curry paste and heat for another minute, then add the coconut milk and water and bring the mixture to a gentle boil.
Reduce the heat and add the salmon chunks and Kalettes, simmer for 5 minutes or so and check the salmon is cooked.
Fantastic as is, or sprinkled with fresh chilli slices if you like extra heat, or can be served with buckwheat noodles, ‘boodles’ (aka butternut squash noodles), quinoa, brown rice, or cauliflower ‘rice’, if you are very hungry.
More about Kalettes
*Kalettes are a fairly new vegetable, they’ve only been around since 2010. They are a winter vegetable, available from November - March, similar to a mini cabbage or Brussels sprout but with the milder and sweeter flavour of kale. They are non-GMO and came about through traditional breeding methods.
They are easy to prepare and can be used in a variety of ways: steamed, stir-fried, boiled, added to stews or eaten raw in winter salads. Fantastic for all the family!
Kalettes have more B6 and vitamin C than standard Brussels sprouts and are also packed full of antioxidants, vitamin E and fibre like other members of the brassica family.
Where can I find Kalettes?
Larger supermarkets stock them. If you can't find Kalettes you could use any leafy green vegetable instead, like kale, cabbage or cavelo nero.