salmon & green bean curry

serves 4, ready in 25 mins

3tbsp olive oil
3 cloves garlic, crushed
10g fresh ginger, finely grated
1 small onion, chopped
1tsp tomato paste
1 small tomato, chopped
½ tsp turmeric
2tsp garam masala
170g green beans, trimmed and chopped into 2.5cm lengths
450g salmon, skin removed, cut into chunks
Handful fresh coriander, roughly chopped
300g brown rice, cooked, to serve

Heat the oil in a medium nonstick pan. Add the garlic, ginger and onion and cook for 3-5 mins on a medium heat, until the onion has softened.

Add the tomato paste, tomato, turmeric and garam masala and cook for 1 min more.

Add 200ml water then let the sauce cook down for 10-15 mins or until most of the moisture has evaporated.

Add another 200ml water and the green beans and cook for 5 mins before adding the salmon. Cover with a lid and cook for 5 mins on a medium heat.

Remove the pan from the heat and stir in the chopped coriander. Serve with brown rice.

Per serving (374g): 460 kcal, 26.6g fat, 4.5g saturates, 3g sugars, 0.15g salt