Salmon and coconut curry with spinach and chickpeas | recipe

Salmon coconut curry with spinach and chickpeas recipePin

This Salmon and Coconut Curry with spinach and chickpeas is an easy one Fish curry recipe. The quickly made dish is a mild and aromatic curry with chickpeas, spinach and delicious fresh salmon. The variety of aromas comes from fresh ginger, red chili peppers, garlic, onion and a splash of lime juice. In just 35 minutes you have this delicious fish curry on the table.


Why this salmon curry is so good

Most of all this is Salmon curry made easy and quick. And you need very simple ingredients for this. It can also be varied very well. And my Elle Herbs ensures a fantastic curry taste Pink Curry Spice mix. But you are also good at that Golden Curry Use Elle Herbs Spice for this.

Salmon coconut curry with spinach and chickpeas recipePin

Salmon coconut curry with spinach and chickpeas recipePin

Pink Curry Spice by Elle Herbs – A mild curry spice full of good ingredients

This special curry spice contains many antioxidant ingredients, such as ground raspberry, elderberry and açai berries. Hence the name Pink Curry. There are also chia seeds, which are full of omega-3 fats. And as in most curry spice mixes, there are also coriander, cumin, fenugreek, cardamom, cinnamon, turmeric and chilli. Now it is clear why this fish curry tastes so good.

You also need these ingredients for the salmon coconut curry recipe

Freshly cooked rice or another grain of your choice. My favorite is whole grain rice. But jasmine rice also goes well as it cooks quickly.

  • Skinless salmon fillet
  • Creamy coconut milk
  • Flavor: fresh garlic, ginger, onion and fresh red chilli pepper
  • Fresh spinach
  • A super delicious curry spice mix
  • Fresh lime juice
  • Fresh coriander
  • 30-35 minutes of your time

Salmon coconut curry with spinach and chickpeas recipePin

So you can vary the fish curry recipe

  • You can replace the spinach with another leafy green. For example, Swiss chard or leaves from baby kale (available at the weekly market) also go well.
  • Or you don’t take leafy greens and replace them with other vegetables such as fresh snow peas, broccoli or green asparagus.
  • You can also replace the chickpeas. I can well imagine potatoes.
    And if you want to replace the laugh then halibut or cod will also fit.

Salmon coconut curry with spinach and chickpeas recipePin

One more word on sustainable fishing

Who the documentation “Seaspiracy ”on Netflix I think it’s clear that there is no longer such a thing as sustainable fishing. Industrial fishing is about to empty the seas, completely destroying the food chain and using its old nets to set deadly traps for marine life. My stance on this is the same as with meat: fish and meat should be consumed in moderation. So no more than once a week. That’s why I’m a convinced flexitarian. If everyone did that, then there would be less fishing and the seas could recover. This documentation shows how important this is.

Do you fancy another curry recipe?

Then try one of these popular recipes:

Salmon coconut curry with spinach and chickpeas recipePin

Salmon and coconut curry with spinach and chickpeas

A simple recipe for a salmon and coconut curry. A mild and aromatic curry that is ready in less than 35 minutes. A good idea for a quick, healthy lunch.

  • 1
    Extra virgin olive oil
  • 2
    Small yellow onions,
    chopped up
  • 3
    Garlic cloves,
  • 1
    Tbsp fresh ginger
    peeled and grated
  • 1
    Fresh red chilli pepper,
    cored and chopped up
  • 1,5
    Tomato paste
  • 1
    x 400 g Dose
    the liquid poured off and rinsed off
  • 2
    Elle Herbs Pink Curry Spice
    (see also tips below)
  • 1
    x 400 g Dose
    Organic coconut milk
  • 60
    Vegetable broth (optional),
    to dilute the sauce
  • 600
    skinless and cut into small cubes (5 cm)
  • 100
    Young spinach
  • Sea-salt,
    to taste
  • Juice of 1/2 lime,
    freshly squeezed + lime wedges for serving
  • Coriander leaves,
    for garnish

To serve:

  • Courageous Journey,
    e.g. whole grain rice or basmati rice

  1. Pour the oil in a large, deep pan (or a Wok pan) on medium heat. Add the ingredients (onions, garlic, ginger, chilli pepper) and heat while stirring until the onion is soft (6-7 minutes).

  2. Add the chickpeas, curry spice mixture and tomato paste and cook while stirring (2 minutes).

  3. Add the coconut milk and broth (if you use one) and cook (5 minutes). Stir in the salmon and simmer until it is almost cooked through (approx. 5 minutes).

  4. Stir in the spinach and season with salt to taste. Simmer until the spinach is wilted (1 minute).

  5. Stir in the lime juice and serve immediately with the cooked rice and garnish with coriander leaves.

  6. Enjoy!

  • That goes with this recipe Pink Curry from Elle Herbs perfect. It’s the only spice you need! Or try mine Golden Curry. That has a deeper aroma and a little more kick. Alternatively, you can use Madras Curry. I recommend 1.5 teaspoons to start with and then add more to taste.
  • I like natural short grain rice preferably to do so. It takes 40 minutes to cook. Alternatively, you can use jasmine rice, which is cooked faster (25 minutes). Or you can have whole grain basmati rice. It only takes 25 minutes.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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How did it taste?

I would be happy if you tell me how you liked the recipe for the salmon coconut curry with spinach and chickpeas. The easiest way is to rate the recipe below with stars ⭐ or write me a comment. Especially if you have more tips for all readers.

Have you changed anything in the recipe?

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