Thursday, 23 June 2016

How to make a simple Yellow Curry

Yellow curry is my delicious, albeit lazy, go-to meal when I have nothing else in mind. It is FULL of veggies, healthy fats, and is extremely simple and quick, and doesn't require a lot of attention when cooking.

2 chicken breasts, cubed
2 bell peppers (any colour), cubed
1 crown of brocolli, cut into medium size pieces
1 large zuchini. cubed
1 medium russet potato, cubed
1 yellow onion
3-5 cloves garlic, minced
1 bunch cilantro (or mint), chopped fine (optional)
1 400mL can of coconut milk
2 cups water
1 tsp salt
2 tbsp sriracha sauce (optional)

1/2 tsp curry powder
1/2 tsp tandoori masala
1/2 tsp pan masala

sriracha chili sauce & cilantro or mint

Sautee the onions in oil over medium high heat until lightly browned. Add chicken, turn heat up to high. Sear chicken on all sides. Don't overcook, just sear. Add spices and salt, and sautee for about 5 more minutes. Add the water. Add the garlic and potato. Let boil until potato begins to become tender. Add the coconut milk. Add all the veggies. Bring to a boil, then reduce heat to a simmer. Let simmer on low for 45 minutes, stirring every 10-15 minutes. DO NOT COVER. When veggies are tender, remove from heat. Add chopped cilantro and sriracha (if desired) and let stand about 10 minutes to allow gravy to thicken. This is an excellent, hearty low-carb dinner dish on its own or served with rice or naan if you're not watching your carbs. More nutritional info below:


THIS RECIPE MAKES calories fat net carb sugar  fiber        protein
6 SERVINGS 295.5        13.9          8.1       4.7           4.6            20.3        

TIP: Take out the potato for even less carbs per serving.
TIP: Also great with mushrooms, ground turkey, meatless, with fake gluten meat and also tofu or paneer cheese!

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