Leftover Curry with a Curve

I won’t bore you with the play by play, but I was conflicted on what to do for dinner and I had leftovers to contend with.


My dilemma was my dragon cayenne peppers, they are flourishing with it getting colder and time is of the essence.


I had some broccoli that I got the other day from the Fresh Market… 


Along with some broccolini… And I came up with the novel idea of pairing it with with some sweet basil from my garden.

I used soybean oil because of the higher burn temp to stir-fry the vegetables. Toss continously for 7 to 8 minutes and set aside.


I have a bad habit of letting a green onions go to hell. So, I added them into the mix of:

1/4 of a sweet onion
5 cloves of garlic
3 stalks of green onion
3 stems of basil
2 dragon cayenne peppers

Slice thinly…


Add to the wok with tablespoon of soybean oil.


Here’s the part where I started the recycling process. I had some leftover veggie chicken strips, after slicing them and adding thawed cooked shrimp I had. I threw them into the fire with… You guessed it, soybean oil along with a 1/4 cup of water. Just let it hang out in the wok for about a  minute, remove and set aside.


The easiest part is the heating of curry sauce, I used Tiki Masala from Trader Joe’s.

Add the prepped ingredients to the sauce, stir for even distribution and serve on a bed of couscous.




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