Salmon & Curried Chickpea Bowls
with Golden Raisins & Pickled Cabbage
Salmon & Curried Chickpea Bowls
Tender salmon over curried chickpeas, brightened with golden raisins and tangy pickled cabbage for a sweet-savory bowl with bold color and flavor.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 3 ounce Carrot
- 13.4 ounce Chickpeas
- 1 tablespoon Curry Powder
- 1 ounce Golden Raisins
- 4 ounce Kale
- 1 unit Lemon
- 10 ounce Salmon
- 4 ounce Shredded Red Cabbage
- 6 tablespoon Sour Cream
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 3 tablespoon Butter
- 5 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Indian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1260
Protein50g
Carbs116g
Fat67g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream for a plain unsweetened plant-based yogurt or skip it and add a little extra lemon. For fish-free, replace the salmon with roasted tofu or chickpeas; for grain-free, serve over cauliflower rice instead of basmati.
What to serve with it
Serve with warm flatbread or naan to scoop up the curried chickpeas, plus extra lemon wedges for a brighter finish. A simple cucumber salad or yogurt-based side helps balance the rich salmon and sweet raisins.
