Chickpea Curry + Salmon

This craveable curry starts with a base of onion, garlic, and ginger cooked with an aromatic duo of Madras curry powder and house-blended garam masala (a quintessential Indian spice blend). Coconut milk adds a creamy texture to this hearty stew of chickpeas, kale, and red bell peppers. On the side are roasted green beans with ginger and garlic, and a blend of fragrant white basmati and black forbidden rice cooked with cilantro sauce (perfect for soaking up every last drop of curry).

These tender center-cut salmon fillets are as versatile as they are delicious. They’re seasoned with garlic, onion, sea salt, and black pepper, pan-seared, and then roasted to flaky perfection.