This week's recipe from The Magpie Cafe, Whitby, is salmon with chickpea and sweet potato curry

Ingredients

2 x 200g portions of salmon (butterflied)

1 x 400g tin chickpeas

1 x 400g tin chopped tomatoes

4 cloves garlic

2 inch piece of fresh ginger

2 green chillies

30g fresh coriander

1 tbsp ground coriander

2 tsp ground cumin

Half tsp cayenne

1 tsp ground turmeric

1 medium stick of cinnamon

1 tsp cumin seeds

2 bay leaves

2 onions (finely diced)

2 large potatoes (diced)

150g spinach

Juice of half a lemon

Fresh coriander to garnish

Salt

Oil

Method

Blitz the garlic, ginger, chillies, coriander (both), ground cumin, turmeric, cayenne and salt with 4 tablespoons of oil to a smooth paste.

Heat the oil and add the cumin seeds, cinnamon stick and bay leaf. After 1 minute, add the onion and sweet potato. Stir in the spice paste, cover the pan and reduce the heat.

Cook the spices for a couple of minutes before adding the chickpeas, tomatoes and 100ml of water, cover with a lid and bring to the boil, reduce the heat and cook for 10-15 minutes or until the sweet potatoes are tender. Stir through the spinach and add the lemon juice.

While the curry is cooking, preheat the grill and place the salmon on a suitable tray. Season salmon with salt and pepper, place under grill and cook under a moderate heat for around 6-8 minutes or until lightly golden in colour.

To serve, simply spoon the chickpea and sweet potato curry into bowls and sprinkle over the chopped coriander, then sit the salmon on top and serve immediately.