Salmon and kale curry | World Cancer Research Fund

Ingredients

• 1 tsp olive oil
• ½ red onion, chopped
• ¼ piece ginger, chopped
• 2 cloves garlic, chopped
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 150g kale, washed and drained
• ½ tin chopped tomatoes
• 200ml low fat coconut milk
• 1 tsp garam masala
• 2 tsp madras curry powder
• 1 tsp paprika
• ¼ tsp turmeric powder
• ¼ cup water
• 2 salmon fillets
• 1 tbsp lemon juice
• 20g fresh coriander, chopped
• 2 naan breads