Quick Salmon and Chickpea Curry
A high-protein, budget-friendly salmon and chickpea curry with vibrant flavors, perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
22g carbs
27g fat
Ingredients
For 4 servings
- 2 400g cans canned salmon
- 1 400g can canned chickpeas
- 1 400ml can coconut milk
- 2 cups frozen mixed vegetables
- 2 tablespoons curry powder
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- fresh cilantro — to taste
- 1 lime
Instructions
- 1
Drain the canned salmon and chickpeas, and set aside.
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Add the onion and garlic to the pan, sautéing until the onion is soft and translucent.
- 5
Stir in the curry powder and cook for 1 minute until fragrant.
- 6
Pour in the coconut milk and bring to a simmer.
- 7
Add the drained salmon, chickpeas, and frozen mixed vegetables to the pan.
- 8
Season with salt and black pepper to taste, stirring to combine.
- 9
Simmer for 5-7 minutes until the vegetables are heated through and the flavors meld together.
- 10
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Cook it this week.
NeatEat plans Quick Salmon and Chickpea Curry — and the rest of your week — around your budget, groceries included.