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Indian fish curry with chickpeas and spinach
Curry with onion, fresh ginger, tomato, herb paste, coconut milk, chickpeas, salmon fillet and spinach, served with brown rice.
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Ingredients
Directions
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Boil the rice in plenty of water for 15 minutes until done. Drain and leave with the lid on the pan until use.
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Meanwhile cut the onions in half rings and the tomato into cubes. Peel the ginger and cut finely.
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Heat the oil in a stirring fruit the onion, ginger and herb paste for 3 minutes on low heat.
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Add the tomato, coconut milk and chickpeas and bring to the boil while stirring. Cook over medium heat for 5 minutes. Season with pepper and salt.
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Meanwhile cut the salmon into cubes of 2 x 2 cm. Cut the spinach coarsely.
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Add the salmon and spinach to the curry and gently fold until the spinach has shrunk.
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If necessary, season with salt. Serve the curry with the rice.
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Nutrition
540Calories
Sodium10% DV250mg
Fat40% DV26g
Protein56% DV28g
Carbs15% DV44g
Fiber36% DV9g
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