Our warmly spiced stew is filled with salmon, carrots and sweet potato and is perfect for a winter's evening. Serve with flaked unsweetened coconut as well as chopped apples and bananas for a tropical twist.
Heat oil over medium heat in a large, heavy bottomed pot. Add the onion and cook until soft and translucent, 5-10 minutes.
Add curry powder, paprika, cumin, garlic and ginger and cook until fragrant, another minute or two.
Add the bell pepper, canned tomato (including juice), carrot, sweet potato, coconut milk and Taking Stock Ginger Turmeric bone broth. Bring to a simmer and allow to cook for 5-10 minutes.
Place salmon on top of the stew, sprinkle with the salt, turn heat to low, cover and cook for 15 minutes, until salmon is cooked and flakes easily.
Remove salmon from stew to a plate to allow to cool slightly. Add the thyme to the stew.
If salmon has the skin on, remove it now. Flake into large pieces and return to the pot, stirring to combine. Taste for salt.
Serve hot with rice and mango chutney, flaked unsweetened coconut, chopped banana and apple on the side.