Creamy Coconut Salmon Curry A Quick Healthy Weeknight Win -…

Ingredients

• 1 tablespoon coconut oil (15 ml)
• 1 medium yellow onion, finely chopped (US: about 1 cup chopped; Metric: about 150g)
• 2 cloves garlic, minced (US: about 2 teaspoons; Metric: about 6g)
• 1 inch ginger, peeled and grated (US: about 1 tablespoon grated; Metric: about 10g)
• 1 red chili, finely chopped (optional, adjust to taste)
• 1 teaspoon ground cumin (5 ml)
• 1 teaspoon ground coriander (5 ml)
• ½ teaspoon turmeric powder (2.5 ml)
• ¼ teaspoon chili powder (or cayenne pepper, adjust to taste) (1.25 ml)
• 1 (14.5 ounce) can diced tomatoes, undrained (US: about 1 ¾ cups; Metric: about 411g)
• 1 (13.5 ounce) can full-fat coconut milk (US: about 1 ⅔ cups; Metric: about 400ml)
• 1 pound salmon fillets, skin on or off, cut into 4 portions (US: 450g; Metric: 450g)
• 1 tablespoon lime juice (15 ml)
• 2 tablespoons chopped fresh cilantro, for garnish (US: About a handful; Metric: about 10g)
• Salt and freshly ground black pepper, to taste