September 29, 2023

Chicken & Veggie Coconut Curry

Dinner

I love to take awesome recipes and simplify them for your everyday cooking needs. Today, we’re diving into a recipe that’s both versatile and incredibly delicious: Chicken Curry with Vegetables. Whether you’re a curry aficionado or new to the world of spices, this dish is a must-try. It’s quick, easy to make, and can be customized to suit your taste preferences. So, let’s get started!

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Ingredients

  • Veggies & protein of your choosing

  • 1 Tbsp. coconut oil

  • 2 tsp. chopped garlic

  • 1 tsp. chopped fresh rosemary

  • 2 tsp. curry powder

  • 1 Tbsp. brown sugar

  • 1/2 tsp salt

  • 1/2 tsp cayenne pepper

  • 2 cans of coconut milk

  • 1/2 lemon

*If you have lots of veggies, you may need 3 cans of coconut milk. If you use 3 cans, double all of the spices.

Directions

Prepare Your Veggies and Protein

Begin by selecting your favorite vegetables and protein sources. This recipe is wonderfully customizable, allowing you to choose whatever suits your taste. Chop the veggies and prepare your protein (chicken, tofu, or any other protein of your choice).

Sauté the Veggies

In a large pan, heat half of the coconut oil over medium-high heat. Add your chosen veggies and season them with a pinch of salt and a squeeze of lemon juice. Sauté them until they’re tender and set them aside.

Create the Flavor Base

Now, it’s time to build the rich flavors of your chicken curry. In the same pan, add the remaining coconut oil along with the chopped garlic, fresh rosemary, 1 teaspoon of curry powder, and brown sugar. You can add a few tablespoons of water to help combine these ingredients into a fragrant paste.

Cook the Protein

Add your protein of choice to the spice mix. Sprinkle some salt and cayenne pepper over it, and cook until it’s thoroughly cooked through. This step will infuse your protein with the delightful spices and aromatics.

Combine Everything

Once your protein is cooked to perfection, reintroduce the sautéed veggies back into the pan. Mix everything together to create a harmonious blend of flavors.

The Magic Ingredient – Coconut Milk

Now, it’s time to make your curry creamy and irresistible. Pour in the two cans of coconut milk (or three if you’re going all out with the veggies) and add the remaining curry powder. Mix everything thoroughly and allow the curry to simmer for 10-15 minutes. This simmering process will meld the flavors together, resulting in a mouthwatering sauce.

Serving Options

Your Chicken Curry with Vegetables is now ready to be enjoyed. The beauty of this dish lies in its versatility. You can serve it over a bed of steaming rice for a classic pairing, or for a lighter option, try it over zoodles (zucchini noodles). The choice is yours!

Incorporating into 2B Mindset

The 2B Mindset meal plan emphasizes healthy eating habits and mindful portion control. To incorporate this Chicken Curry into your 2B Mindset journey:

  1. Choose Your Veggies Wisely: Load up on non-starchy vegetables like bell peppers, broccoli, and cauliflower. These low-calorie options provide volume and nutrients without excess calories.

  2. Protein Portion: Pay attention to your protein portion. The recipe allows you to choose your protein source, so opt for lean cuts of chicken or tofu if you’re following the 2B Mindset principles.

  3. Mindful Serving: Use portion control containers or measuring cups to serve the right amount of rice or zoodles, adhering to your 2B Mindset guidelines for carbohydrates.

  4. Be Mindful of Fats: Coconut milk adds creaminess and healthy fats to the curry. Keep an eye on your fat servings, ensuring they align with your meal plan goals.

By customizing your Chicken Curry with Vegetables to fit the 2B Mindset principles, you can enjoy a flavorful, satisfying meal while staying on track with your health and wellness journey.

This Chicken Curry recipe is proof that gourmet meals can be made right in your own kitchen without a fuss. Customize it to your heart’s content and savor the incredible flavors of this homemade masterpiece. So, gather your ingredients and embark on a culinary adventure that’s sure to become a family favorite. Happy cooking!

Chicken & Veggie Coconut Curry

Natasha Pehrson Print Recipe

Ingredients

  • Veggies & protein of your choosing
  • 1 Tbsp. coconut oil
  • 2 tsp. chopped garlic
  • 1 tsp. chopped fresh rosemary
  • 2 tsp. curry powder
  • 1 Tbsp. brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 cans of coconut milk *If you have lots of veggies, you may need 3 cans of coconut milk. If you use 3 cans, double all of the spices.
  • 1/2 lemon

Instructions

  • Begin by selecting your favorite vegetables and protein sources. Chop the veggies and prepare your protein (chicken, tofu, or any other protein of your choice).
  • In a large pan, heat half of the coconut oil over medium-high heat. Add your chosen veggies and season them with a pinch of salt and a squeeze of lemon juice. Sauté them until they're tender and set them aside.
  • In the same pan, add the remaining coconut oil along with the chopped garlic, fresh rosemary, 1 teaspoon of curry powder, and brown sugar. You can add a few tablespoons of water to help combine these ingredients into a fragrant paste.
  • Add your protein of choice to the spice mix. Sprinkle some salt and cayenne pepper over it, and cook until it's thoroughly cooked through.
  • Once your protein is cooked to perfection, reintroduce the sautéed veggies back into the pan. Mix everything together to create a harmonious blend of flavors.
  • Pour in the two cans of coconut milk (or three if you're going all out with the veggies) and add the remaining curry powder. Mix everything thoroughly and allow the curry to simmer for 10-15 minutes.

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Meet natasha

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I’m Natasha Pehrson

Your ultimate hype girl and weight loss bestie! I’m a wife and mom to 4 who has lost 100 pounds by ditching diets and instead focusing on creating healthy habits and changing my overall mindset around losing weight. Get to know me.