Coconut Chickpea Curry with Maple Glazed Salmon

This coconut chickpea curry is the world’s easiest comfort food. Made with pantry ingredients, this flavor rich meal is sure to make you curl up on the couch with a blanket. Comes together in 30 minutes with minimal clean-up.

I don’t know about you, but I love easy, healthy meals!

Ingredients

2 tablespoons oil, I use avocado oil

2 tablespoons minced garlic, about 3 cloves

1/2 inch ginger, minced (I use 3 frozen tsp cubes from Trader Joes)

1 teaspoon cumin

1 teaspoon ground tumeric

1 teaspoon paprika

Pinch of red pepper flakes, optional

1 teaspoon of salt, to taste

1/2 teaspoon black pepper

1 can of chickpeas, rinsed and drained

1 can full-fat coconut milk

1 can diced tomatoes

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Instructions

Cook garlic and ginger: In a large sauce pan, heat oil on medium-low heat. Add garlic and ginger. Cook this on medium-low heat, stirring until fragrant.

Optional: Add onion with garlic + ginger until translucent. About 7 minutes.

Add in the spices: cumin, ground turmeric, paprika, red pepper flakes, salt, and pepper. Stir frequently until combined.

Rinse and drain chickpeas. Add remaining ingredients: pour in canned coconut milk, chickpeas, and diced tomatoes. Bring to simmer and cook, uncovered, until chickpeas are soft. This is when you can walk away and just let the curry thicken on its on. About 20 minutes.

Turn off the heat.

Salmon

3 tablespoons maple syrup

1 tablespoon yellow mustard

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 tablespoon avocado oil

Preheat oven to 375. Grease medium skillet with avocado oil. Whisk together maple syrup, mustard, & spices. Place salmon in skillet and pour mixture. Cook for 10-12 minutes.

Serve over jasmine rice!

Notes:

I have used this recipe with black beans and it turned out just as good! Depending on what I have on hand, I have used 1 or 2 cans of beans and it has came out great both times!
My friend Caroline gave me the idea to mix maple syrup & salmon! It’s the best combo.

Enjoy!