Salmon and spinach curry | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 1 cinnamon stick
• 6 whole peppercorns
• 2 cloves
• 1 large onion, chopped
• ½ tsp brown sugar
• 250g ripe cherry tomatoes, roughly chopped
• 4cm root ginger, peeled and finely grated
• 4 garlic cloves, crushed
• 1 fresh green chilli, finely chopped (optional)
• ¼ tsp garam masala
• 1 tsp ground cumin
• 1½ tsp ground coriander
• ¼ tsp ground turmeric
• ½ tsp chilli powder
• 500g spinach leaves
• 400g skinless, MSC-certified salmon fillets