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.

Blogs that might be interesting

how much sugar does whipped cream contain

why are healthy snacks important

salt in whipped cream

tempeh what is it and how do you eat it

Nutrition

575Calories

Sodium12% DV280mg

Fat46% DV30g

Protein54% DV27g

Carbs15% DV44g

Fiber48% DV12g

Loved it