Here’s another meal I made recently, where both dishes were a spin on previous dishes I’ve made.
The first was a veggie-heavy red curry. I didn’t use soy sauce here, and definitely used different veggies, with cauliflower being the most dominant. One small piece of chicken was the only meat involved. I overdid it a little on the curry paste and hot peppers (should have held back on one of them) but it was still tasty.
The second were toasted chickpeas, which I make fairly often as snacks. I decided to make it as a side dish this time, and used more Thai-style spices, including ginger, lemongrass, etc.