This is aquick and healthy dinner! This recipe always makes way more than my family can eat so we can eat leftovers for lunch the next day or throw it in the freezer for a quick dinner the next week.
It's a great one for you if you are busy or working during the day. Since it's mainly vegetables it's an easy recipe to prep for whenever you do food prep-- if you do food prep. If your veggies are already chopped (maybe even chicken too) all you have to do is throw it all in your pan and saute away!
This is not a particularly spicy curry recipe, I for one, do not like spicy. My kids definately don't like spicy, but my husband does. Maybe, if your kids are like my daughter they just do not like the taste of curry at all? It's an easy one to modify for different tastes. I take out some chicken and vegetables for my daughter before I put any curry on it, and I give my husband a bottle of Sriracha sauce to spice to his liking. Every one's happy, and that feels like winning in my book!
1 red bell pepper chopped
2-3 carrots chopped
1 cup broccoli florets(I use frozen)
1/4 cup finely chopped kale
2-3 chicken breasts cubed
1 TBS red curry paste
1 TBS fresh grated ginger or ginger powder
1 TBS minced garlic
1 can full fat coconut milk
1 TBS avocado or coconut oil
Chop all veggies.
Melt oil in your pan.
Add carrots, bell peppers, and broccoli florets.
While the veggies are cooking chop chicken into small bite sized pieces.
In a second pan saute chicken. Once the chicken is cooked add it to your vegetables, by this time the carrots should be tender.
Add your coconut milk, spices, and curry paste to the chicken and veggies.
Stir until everything is mixed together well.
Add your chopped kale and stir in.
Place a lid on your pan and let it simmer for at least 30 minutes.
My family likes this curry served with riced cauliflower, or regular rice. When I make rice I like to use my homemade bone broth in place of water to get a little nutrients into a pretty nutrient-less food.