Salmon Chickpea Coconut Curry Recipe
*This post contains affiliate links. That means that if you make a purchase after clicking on a link I may earn a commission at no extra cost to you.*
We’ve made this coconut curry recipe multiple times and it just keeps getting better! This meal is seared salmon cooked in a smooth coconut cream curry with chickpeas, spinach, peppers, and onions. You can cook this meal in under 30 minutes and have plenty of leftovers. If you’re a visual person, check out my Instagram recipe reel on how to make this here.
We have used both coconut cream and coconut milk in this curry recipe. Both taste fantastic, but I have to say the coconut cream is unbeatable. It is very creamy and the salmon basically melts in your mouth. Basically you have to try this recipe and let me know what you think!
Salmon Chickpea Coconut Curry
Seared salmon cooked in a smooth coconut cream curry with chickpeas, spinach, peppers, and onions. Cook in under 30 minutes and have plenty of leftovers!
Ingredients
- 1 medium yellow onion diced
- 3 garlic cloves chopped
- 1 large fresno chili pepper diced
- 1 piece peeled ginger chopped
- 1 can (15oz) chickpeas rinsed & drained
- 1 tsp curry powder
- 1 can (14oz) coconut cream
- baby spinach (as much as you want)
Instructions
- salt and pepper the salmon fillets
- chop onions, garlic, pepper, ginger set aside
- sauté salmon (skin side down) in olive oil on medium for 5 min until crispy then take out of pan
- sauté onions, garlic, pepper, and ginger in the same pan
- add chickpeas and curry powder. continue to sauté
- add coconut cream then salt to taste
- add spinach, mix, then cover with lid for 2 min until spinach is wilted
- add salmon back into the pan (skin side up) and simmer for 5 minutes until done
- serve over rice or quinoa!
bon appétit! xx Sheila Marie
to discover more recipes click here.
