Salmon Pumpkin Curry with Spinach and Lime

A creamy autumnal curry: tender salmon cooks in a coconut-pumpkin sauce with ginger, cumin and turmeric, and is freshened up with spinach and lime. The dish is ready in about 35 minutes and also succeeds for beginners.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Skinless salmon fillet
• 400 g Hokkaido pumpkin
• 1 pc Onion
• 2 pc Garlic cloves
• 10 g Fresh ginger
• 1 pc Red chili pepper
• 1 tbsp Cooking oil
• 1 tsp Cumin, ground
• 1 tsp Turmeric
• 1 tsp Coriander, ground
• 400 ml Coconut milk
• 150 ml Water
• 150 g Fresh baby spinach
• 1 pc Lime
• 0.5 bunch Fresh coriander leaves
• Salt
• Pepper

Method

1. Wash the pumpkin, halve it, remove the seeds and cut it into roughly 2 cm pieces; you can leave the skin on.
2. Finely dice the onion and garlic, peel and finely grate the ginger, and slice the chili into fine rings.
3. Heat the cooking oil in a large pot or wide pan over medium heat and sweat the onion, garlic, ginger and chili for about 3 minutes until translucent.
4. Briefly toast the cumin, turmeric and ground coriander until fragrant.
5. Add the pumpkin cubes, coconut milk and water, bring to a boil and then simmer covered over medium heat for about 12 minutes, until the pumpkin is soft.
6. Cut the salmon into bite-sized cubes, season with salt and pepper, place into the sauce and cook covered over low heat for 5 to 6 minutes, until the fish is just cooked through.
7. Fold in the spinach and let it wilt, then season with salt and pepper to taste.
8. Halve the lime, stir the juice of one half into the curry; serve the other half cut into wedges on the side.
9. Roughly chop the coriander leaves and sprinkle them over the curry just before serving.