Filter
Reset
Sort ByRelevance
Tannis Stickley
Indian salmon curry with spinach and chickpeas
Taste India in this tasty curry with salmon, wild spinach and chickpeas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Meanwhile, cut the onions into half rings. Peel the ginger and cut finely.
-
Cut the tomatoes into cubes. Heat the oil in a stirring fruit the onion, ginger and curry paste 3 minutes on low heat.
-
Put the chickpeas in a colander, rinse under cold running water and drain.
-
Add the coconut milk, chickpeas and tomato cubes to the curry and bring to the boil while stirring.
-
Cook for 5 minutes on low heat. Season with pepper and salt.
-
Meanwhile, cut the salmon into 2 cm cubes. Cut the lime into wedges and the spinach coarsely.
-
Add the salmon and spinach to the curry and gently spoon until the spinach has shrunk and the salmon is done. This takes approx. 3 min.
-
If necessary, season with salt. Serve with the rice and the lime.
Blogs that might be interesting
-
20 minMain dishdough for, cooked mussel meat, chicory, lemon, garlic, sweet pointed pepper, fresh parsley, sugar, olive oil,mussel skewers with chicory salad
-
35 minMain dishonion, garlic, parsley, traditional olive oil, sieved tomatoes, chicken broth tablet, tap water, medium oranges, saffron, chip off bread, fresh cod fillet, frozen raw peeled shrimps, Red pepper, mayonnaise,meal fish soup
-
15 minMain dishbaby potatoes, onions, liquid margarine, beef burgers, peas extra fine,gypsy trotters with peas and hamburger
-
40 minMain dishsaffron, butter, leeks, basmati rice, Meat bouillon, vortexed apricots, garnish almonds, fresh ginger root, extra virgin olive oil, tenderloin,pork tenderloin with apricot-almond compote
Nutrition
575Calories
Sodium12% DV280mg
Fat46% DV30g
Protein54% DV27g
Carbs15% DV44g
Fiber48% DV12g
Loved it