Salmon with chickpeas and spinach de 460 Kcal

Preparación

1. Boil the rice according to the package instructions. Meanwhile, cut the onions into half rings. Peel the ginger and cut finely.
2. Cut the tomatoes into cubes. Heat the oil in a fruit stirring the onion, ginger and curry paste for 3 minutes over low heat.
3. Place chickpeas in a strainer, rinse with cold running water and drain.
4. Add the coconut drink, chickpeas, and tomato cubes to the curry and let it boil while stirring.
5. Cook for 5 minutes over low heat. Season with pepper and salt.
6. Add the salmon and spinach to the curry and a smooth tablespoon until the spinach has shrunk and the salmon is ready. This takes about 3 min.
7. If necessary, season with salt. Serve with rice and lime.