Sweet Potato Salmon Curry
2 tablespoons olive oil
1 shallot, sliced
2 garlic cloves, minced
1 teaspoon curry powder
2 sweet potatoes, peeled and cubed
1/2 cup diced tomatoes
1 cup of coconut milk
4 salmon fillets, halved
salt and pepper to taste
lime juice for serving
1 Turn on your pressure cooker and select the Browning option.
2 Add the shallot and garlic and cook for 2 minutes until softened.
3 stir in the curry powder, tomatoes and potatoes, and cook for 5 minutes.
4 Add the salmon and coconut milk, as well as salt and pepper and cook for 5 minutes on high pressure
5 Release the pressure quickly and serve the curry warm, drizzled with lime juice.
Nutritional information per serving :
fat: 16.2 g
protein: 18.7 g
carbohydrates: 13.2 g