Salmon, Tomato, Chickpea Curry

This one pan salmon, tomato and chickpea curry is so quick and easy. It’s hearty but healthy, packed full of flavour and utterly delicious. It’s so good!



2 salmon fillets

250g cherry tomatoes

1 shallot, finely chopped

1 garlic clove crushed

1 tin chickpeas, drained

1 x 400ml tin of coconut milk

2 heaping tbsp red Thai curry paste

1 lime, juiced

1 tsp fish sauce

2cm piece of ginger, grated

1 small red chilli, finely chopped

Olive oil

Large handful of spinach

Small handful of coriander


Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.

Remove from the pan, then sweat the shallot until lovely and soft. Add the garlic, ginger, chilli and curry paste. Stir well for 1 minute, add the cherry tomatoes and cook out for around a couple of minutes until the tomatoes are bursting. Keep stirring to encourage them to burst.

Add the coconut milk, lime and fish sauce. Add the drained chickpeas and gently simmer for 10 minutes.

Turn the heat right down. Stir in the spinach and some chopped coriander. Allow to wilt.

Place the salmon fillets into the dish and allow to warm through until they are cooked.

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