Sweet Potato & Chickpea Curry + Salmon

This craveable vegetarian curry begins with onion and garlic cooked with an aromatic duo of Madras curry powder and house-blended garam masala (the quintessential Indian spice blend). Coconut milk adds a creamy texture to a hearty stew of chickpeas and sweet potato. It’s served beside biryani loaded with ginger, leeks, carrots, and bell peppers, and flavored with coriander and cardamom—perfect for soaking up every last drop of flavorful sauce. On the side is a simple mix of salt-and pepper roasted summer squash.

These tender center-cut salmon fillets are as versatile as they are delicious. They’re seasoned with garlic, onion, sea salt, and black pepper, pan-seared, and then roasted to flaky perfection.