- Turn on your stove, set to medium-high. In a large pot, add olive oil. When oil is hot, add onions, 1/2 fresh tomatoes, curry powder, paprika. Then stir for about 2 minutes until light golden brown color.
- In blender, add 1/2 fresh tomatoes, onions, garlic, ginger, habernero pepper. Blend until pureed consistency.
- Pour the purée into the pot, add in bay leaves, tomato paste and seasonings of choice. Stir, and cover for about 15 to 20 minutes on medium heat until tomato stew is cooked and there is a dark red color with oil floating at the top of sauce.
- Add canned salmon, and bell peppers. Stir gently.
- Add rice into the pot. Stir every very few minutes, reducing the heat to low.
- Add in Nature’s Greens pre-washed mixed greens trio.
- Cover pot and let cook until rice is al dente, about 45 minutes.
- Tip: After 25-30 minutes, check; if rice is too saucy, remove the lid to cook off the excess sauce. If too dry, add 1 to 2 cups water and stir.
- Salt and pepper to taste.
- Garnish with thyme. Enjoy!
Recipe courtesy of Flourish Heights, Read the full blog post here.