“A recipe alone has no soul. The cook must bring soul to the recipe.”

Curries are such an easy meal to make because you can add the “stragglers” : bits of saran wrapped veggies left over in the fridge. I found a large carrot, broccoli, baby potatoes and a chicken breast (in the freezer) so it was decided, curry it would be! I mostly make curries in the cold months when spices like ginger and tumeric warm the soul.

You can literally add anything you like to a curry: chickpeas, cauliflower, celery, zucchini, beef/lamb, peppers, Tofu, spinach, yams, peas.

Curries are delicious, not to mention cheap. Served with steamed rice or a chunk of warm bread. I made a salad with ours.

You will need: (serves 4-5)

1 large carrot cut in large wedges

1 head of broccoli chopped

3 cups baby potatoes quartered

1 large yellow onion chopped

4 garlic cloves finely chopped

1 chicken breast (boneless) sliced

1 can of coconut milk

Coconut oil (or your choice of cooking oil)

Fresh chopped Cilantro (save a little to garnish when serving) a handful will do

Steamed Rice or Naan to serve on the side

Spices:

Curry Powder – 2 Tblsp or to taste

Paprika – 1 Tblsp

Fresh Chopped Ginger 1 tsp

Powdered Ginger – 1 tsp

Garlic Powder – 1 tsp

Onion Powder – 1 tsp

Tumeric – 1/2 tsp

1 Organic Veggie Bouillon cube (I like the flavour of bouillon more than just salt)

Salt and Pepper to taste

How To:

Add your cooking oil to a wide deep pan over medium/high heat. Add the onions and saute until they become soft and fragrant. Now add the fresh chopped ginger followed by the garlic. I enjoy adding each ingredient on it’s own for about a minute to start building flavour slowly.

Add the carrots and mix them in with the onions for a couple of minutes then add the chicken. Brown the chicken on the outside and follow with the baby potatoes. I like to start adding spices at this point so they start to seep into the dish creating depth of flavour. Add all your spices and stir well to coat everything in the pan.

Add the broccoli, crumble a bouillon cube over top and mix well. Now pour the entire can of coconut milk over the veggies and chicken. Bring to a quick boil then lower the heat to low, cover the pan and simmer for 60 minutes.

With the curry simmering and filling the kitchen with exotic scents, I took the time to make a spanish rice. White/Brown steamed rice or basmati rice will do just fine. I also made a salad with spinach, beets, walnuts and a homemade vinaigrette then set the table with large bowls and salad plates.

Curries can be made in the slow cooker. Just place all your ingredients into the slow cooker (no oil needed) and set to 7-8 hours.

About 30 minutes in, I checked the pan for flavour and added extra spices to taste, a little extra salt, curry and stirred in 3/4 of the cilantro.

The timer when off and I tested the potatoes and carrots and they were perfectly soft. The Broccoli had all but disappeared but gave the dish a thicker texture and more flavour!

Serve with rice and garnished with cilantro. My husband added extra hot sauce to his, for me it was perfect just the way it came out.

I hope you’ve enjoyed a little taste of India from my Pacific Northwest kitchen, to yours.

Love,

Jennifer