Indian salmon curry with spinach and chickpeas

Name: Indian salmon curry with spinach and chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 150 g unpolished rice; 2 onion; 4 cm fresh ginger; 2 tomato; 1 el (peanut) oil; 2 el mild curry paste; 400 g canned chickpeas; 200 ml coconut milk; 300 g fresh salmon fillet; 400 g wild spinach; 1 lime

Taste India in this tasty curry with salmon, wild spinach and chickpeas.

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.