Spicy Salmon Curry
- 1 cup veggie broth
- leftover pinkeye peas (which I snapped and cooked yesterday) in broth
- 1 can salmon
- about 2 cups leftover rice, which I had cooked with coconut milk (I used Thai Jasmine rice, but you can use any leftover rice)
- 1 can chickpeas
- 1 package frozen veggies (green beans, carrots, etc.)
- 1 tsp curry powder
- garlic chili pepper sauce (A Taste of Thai brand) to taste
- sea salt to taste
- Heat frozen veggies in vegetable broth for 3 minutes; add salmon and stir.
- Add peas in broth; toss in rice and stir.
- Add chickpeas, curry powder, garlic chili sauce, and salt to taste. Stir and simmer 10 minutes.
But that's not all! I had a bunch of cucumbers from Rosebank, so I made this awesome cucumber raita with chives and basil to top it off!
Chive-Basil Cucumber Raita
- 1 small cucumber, diced
- 1 cup full-fat Greek yogurt
- a handful of chives and basil, chopped
- 1 tsp cumin
- 1/2 tsp sea salt
And I also had a bunch of fresh squash, so I brushed it with oil and sprinkled on paprika, and tumeric and roasted it in the oven. (I feel terrible that I didn't use my grill, but I wanted to write this post and the grill takes more watching than the stove. I should have used it, though.)
Roasted (Grilled) Squash
- 2 medium squash (about 2 cups) sliced about 1/2 inch thick
- olive oil
- paprika
- tumeric
- salt
All of this serves two very hungry people, three moderately hungry people, or four people who say they don't like leftovers but will be wishing you made more.
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