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Tannis Stickley
Indian salmon curry with spinach and chickpeas
Taste India in this tasty curry with salmon, wild spinach and chickpeas.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Meanwhile, cut the onions into half rings. Peel the ginger and cut finely.
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Cut the tomatoes into cubes. Heat the oil in a stirring fruit the onion, ginger and curry paste 3 minutes on low heat.
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Put the chickpeas in a colander, rinse under cold running water and drain.
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Add the coconut milk, chickpeas and tomato cubes to the curry and bring to the boil while stirring.
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Cook for 5 minutes on low heat. Season with pepper and salt.
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Meanwhile, cut the salmon into 2 cm cubes. Cut the lime into wedges and the spinach coarsely.
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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.
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If necessary, season with salt. Serve with the rice and the lime.
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Nutrition
575Calories
Sodium12% DV280mg
Fat46% DV30g
Protein54% DV27g
Carbs15% DV44g
Fiber48% DV12g
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