Dinner for 4

Salmon Coconut Chickpea Curry

Name: Salmon Coconut Chickpea Curry
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tsp kosher salt (optional); 1/4 tsp freshly ground black pepper; 4 6-ounce skin-on salmon filets; 2 tsp olive oil; 1 small onion; 3 cloves peeled garlic; 1 2-inch piece peeled ginger; 1 large fresno chili; 1 cans (15 oz) chickpeas; 1 1/2 tsp madras curry powder; 1 cans (14 oz) light coconut milk; 5 oz baby spinach

$21.54for 425 minServes 4

Salmon cooks in a creamy coconut curry with chickpeas, spinach, onion, garlic, ginger, and chili for a quick meal.

Salmon Coconut Chickpea Curry with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Salmon fillets, 1.5 lb$9.99/lb typical	1.5 lb	$14.98Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh ginger, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Jalapeno peppers, 1$0.25 each typical	1	$0.25Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Coconut milk, 14 oz$0.14/oz typical	14 oz	$1.96Typical price
	Spinach, 5 oz$0.35/oz typical	5 oz	$1.75Typical price
Total for the servings shown		$21.54

Swaps

Swap salmon fillets for white fish (tilapiaabout $3.00/lb less at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Salt and pepperOlive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

25 minstart to table
Easydifficulty
4servings as written
$$$typical cost tier

Indian Dairy-free Gluten-free High-protein Family Lunches Dinners Back to school Spring

Typical price

$5.38 per serving$21.54 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 tsp kosher salt (optional)
1/4 tsp freshly ground black pepper
4 6-ounce skin-on salmon filets
2 tsp olive oil
1 small onion
3 cloves peeled garlic
1 2-inch piece peeled ginger
1 large fresno chili
1 cans (15 oz) chickpeas
1 1/2 tsp madras curry powder
1 cans (14 oz) light coconut milk
5 oz baby spinach

Steps

Season the salmon with salt and pepper, then heat the oil in a large skillet over medium-high heat.
Sear the salmon skin-side down for 4 minutes, turn it, cook for 3 minutes, and transfer it to a plate.
Cook the onion, garlic, ginger, and chili in the skillet for 3 minutes.
Stir in the chickpeas, curry powder, and coconut milk, then simmer for 5 minutes.
Add the spinach and salmon, cover the skillet, and cook for 3 minutes until the spinach wilts and the salmon reaches 145 F.

Main ingredient on sale this week? See what to make with salmon fillets on sale.