Ingredients
- 1 tablespoon virgin coconut oil
- 2 small yellow onions, diced
- 3 garlic cloves, minced
- 1 tablespoons peeled and grated fresh ginger
- 1 fresh red chili, seeded and finely diced loo
- 1 1/2 tablespoons tomato paste
- 1 x 400 g can chickpeas, drained and rinsed
- 2 tablespoons pink curry powder (see tips below)
- 1 x 400 g can organic coconut milk
- 60 ml vegetable broth (optional), to thin the sauce
- 600 g salmon filet, without skin and cubed (5 cm)
- 100 g baby spinach
- Sea salt, to taste
- Freshly squeezed juice from 1/2 lime, plus lime wedges for serving
- Cilantro leaves, to garnish
To serve:
- Steamed rice, such as short grain rice or basmati, for serving
Instructions
- Heat the oil in a large deep skillet (or wok) over medium heat. Add onions, garlic, ginger, and chili; cook, stirring, for 6-7 minutes, until the onion has softened.
- Add chickpeas, curry powder and tomato paste and continue to cook, stirring, for 2 minutes.
- Add the coconut milk and broth (if using), cook for 5 minutes. Stir in salmon, and simmer gently until just cooked through, about 5 minutes.
- Stir in spinach and season with salt, to taste. Simmer for 1 minute, until spinach wilts.
- Stir in the lime juice. Serve immediately with rice and coriander leaves. Enjoy!
Nutrition
Notes
- This recipe works terrific with pink curry powder – the only spice you need! Or try golden curry spice if you like deeper flavour and more of a punch!
- Otherwise a madras curry is a good choice, start with 1 1/2 teaspoons, and increase to taste. Or use your favorite curry mix
- My favorite choice is short grain brown rice, it takes 40 minutes to cook, otherwise jasmine rice can be used which cooks quickly or whole grain basmati which takes about 25 minutes.