Green curry with salmon, prawns and chickpeas - idea for fish meal

This green curry is an idea for a meal with fish and prawns. Additionally, full of vegetables and easy to prepare - you need only one pot to make it. Seasoned as you like so can suit even the smallest gourmets

Ingredents:

• 500g of salmon
• 200g prawns (I've used already peeled and pre-cooked)
• a can of chickpeas (240g)
• 2 onions
• 4 cloves of garlic
• 4 stalks of celery
• 2 cm of ginger
• a bunch of chives
• fenugreek, cumin, coriander, cardamom, turmeric, salt, pepper
• 200g of green beans
• 150g of mange tout
• 400 coconut milk light (can)
• spoon of rapeseed oil

Method:

Using oil, fry finely chopped onion, celery, garlic, ginger, spices and chives in order. Pour water (just to cover the vegetables) and cook until the vegetables are soft. Pour in coconut milk and blend. Put pieces of salmon, prawns, chickpeas and vegetables - beans and mange tout into the cooking sauce. Simmer for another 15 minutes. Serve with your favourite toppings such as couscous, rice, papadoms or naan bread.