Sauté the Aromatics : In a large skillet or saucepan, heat the oil or ghee over medium heat. Toss in the chopped onion and sauté for 3-4 minutes, until softened and translucent.

Add Garlic, Ginger, and Spices : Add the minced garlic and chopped ginger, stirring for about 1 minute until fragrant. Mix in the turmeric, chili powder, cumin, and garam masala, cooking for an additional minute to let the spices bloom.

Incorporate Tomatoes and Coconut Milk : Stir in the diced tomatoes and cook for 2-3 minutes until they soften. Stir in the coconut milk and let the mixture come to a light simmer.

Cook the Vegetables : Add the green beans to the sauce, allowing them to cook for 5 minutes until they start to tenderize.

Add Salmon and Spinach : Gently add the salmon cubes and spinach to the skillet, cooking for about 5-7 minutes or until the salmon is cooked through and the spinach is wilted. Be careful not to overcook the salmon to keep it tender.

Season and Serve : Taste and adjust seasoning with salt and pepper as desired. Dish out the curry while hot, pairing it with rice or naan for a satisfying meal.