Chickpea Coconut Curry with Salmon

This is a delicious, satisfying curry and you’ll only need one pot, bonus!

• 1 lb salmon filet, skin removed, cut into 2x3” chunks

• 2 T coconut oil 1 yellow onion, diced

• 1 1-inch knob of ginger, grated

• 3 cloves garlic, grated Kosher salt and black pepper

• 1 can chickpeas, drained and rinsed

• 1 14 oz can diced tomatoes

• 2 t garam masala

• 1 t curry powder

• 1 t turmeric

• 1 can coconut milk

• 3 c greens, baby spinach or power greens

• 2 T chopped cilantro

• Lime wedges

In a large pot, heat the coconut oil and add the onions, ginger, and garlic. Season with salt and pepper and cook over medium heat to soften, about 3 minutes. Add the tomatoes, garam masala, curry powder, turmeric, and 1⁄2 teaspoon salt. Cook about 8 minutes until the tomatoes release their juices and start to break down a little. Add the chickpeas and coconut milk and stir to combine. Bring the mixture up to a boil, add the greens, then reduce heat and simmer for about 5 minutes to meld flavors and wilt the greens. Taste for salt and pepper, adding if necessary.

Meanwhile, season the salmon with salt and pepper. Place the pieces of fish on top of the curry, cover the pot, and steam the fish for 5-7 minutes. Fish should barely flake, don’t over cook.

Sprinkle cilantro over the dish and serve with lime wedges.