The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon Madras Curry with Chickpeas & Spinach
A fiery Madras curry, studded with golden chickpeas and vibrant spinach. Starring our responsibly-sourced salmon fillets and packed with fresh ginger and garlic for even more flavour.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 15g creamed coconut
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh coriander
- 1 pepper
- 4cm fresh ginger
- 1 shallot
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 687
Protein: 45g
Carbs: 21g
Fat: 37g
Ingredients
- 80g baby spinach (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 shallot (use half)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 1 salmon fillet (Fish)
- 15g creamed coconut (use half)
- 4cm fresh ginger (use half)
- 2 tbsp Madras spice paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 1 pepper (use half)
Nutritional Information
Calories: 687
Protein: 45g
Carbs: 21g
Fat: 37g
Salmon Madras Curry with Chickpeas & Spinach
A fiery Madras curry, studded with golden chickpeas and vibrant spinach. Starring our responsibly-sourced salmon fillets and packed with fresh ginger and garlic for even more flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 8 / air fryer 200C
- Line a small baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large saucepan, medium frying pan, a measuring jug, a sieve & a grater
Salmon time
- Heat the medium frying pan with 1 tsp oil on medium heat. Season the salmon with salt and pepper
- Once the pan is hot, add the salmon, skin-side down, and cook for 3 mins, then flip and cook for another 3 mins, until golden
- Transfer the salmon to the lined baking tray, skin-side up, and roast for 15 mins / air fryer 11 mins, until cooked through
Do the prep
- Meanwhile, thinly slice the shallot. Finely grate the ginger. Dice the pepper into 1cm chunks. Roughly chop the coriander. Rinse the spinach. Drain and rinse the chickpeas
- Dissolve the creamed coconut and vegetable stock in the jug with 50ml boiling water (25ml for 1 person)
Build the dish
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the pepper and shallot and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the ginger and madras paste and cook for another 1 min, then stir in the chopped tomatoes, coconut mixture and chickpeas. Bring to the boil and simmer for 4-5 mins, until thickened
- Stir in the spinach and half the coriander and cook for the final 1 min, until wilted. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the chickpea curry between bowls, topped with the salmon. Garnish with the remaining coriander
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