Sweet Pea Curry

After being vegan and vegetarian for so long, I’m excited to be eating a bit of wild fish. It opens up my options for whole food proteins so much more!

This Sweet Pea Curry With Wild Salmon is awesome partly because the sweet peas and kale are from our garden, and the salmon is literally fresh off the boat. Gad I love this time of year! The flavours are warm and complex, making this dish perfect on a cool summer’s eve.

Sweet Pea

There’s some ‘vegetable portraiture’ for you right there. 😉

I read up on making curries after I made this dish, so you connoisseurs out there just keep your mouths shut when you see that I used tomato sauce. I actually created this dish half as a pasta sauce for Kev’s penne, and half as a curry for myself, which is a compromise I wind up doing with a lot of my dishes. Anyways, yes, I used tomato sauce. And it tasted frickin’ fantastic.

Ingredients ~ Curry

1/2 jar organic tomato pasta sauce

1 small can of whole coconut milk

4 cloves of garlic

1 medium yellow onion

1/4 cup of coconut oil

1-2 tsp of salt

1 tbsp curry powder

2 tsp freshly ground cumin (Here’s how I toasted the seeds myself!)

1 tbsp of Patak’s Curry Paste

7-8 kale leaves, de-stemmed and chopped

1/2 cup of fresh sweet peas

pinch of cayenne

Directions ~ Curry

Heat oil, garlic, and onions at medium heat in a pot for about 5 minutes. Add curry powder, cumin and salt, and stir for a few minutes until everything forms a paste. Add tomato sauce, and bring to a light boil. Simmer for 10-15 minutes.

Add kale and peas and, if you like, curry paste if you want some more heat. Add cayenne to taste. Add coconut milk, and bring back to a near boil. Don’t cook the peas for too long! If you want some good tips on cooking curry, check out this article.

Ingredients ~ Salmon (serves 2)

2 x 6ox salmon fillets

1 tbsp coconut oil

Curry powder

Salt and pepper

Lemon if desired

Directions  ~ Salmon

Preheat oven to 425. Line a tray with foil, and cover salmon in coconut oil, placing skin side down. Add curry, salt and pepper and even a light squirt of fresh lemon. Cook for 11-12 minutes, depending on the thickness of your filets. I cooked this one for 12 minutes and it was just a tiny bit overdone.

Combine your salmon and curry how you’d like, even if that includes putting the curry on some pasta. Exercise your right to eat food however the heck you want, and enjoy!

Unless you’re super hungry, you’ll have leftover curry for breakfast in the morning! 😉

Yours truly,

Jenny B.

 

 

 

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