I love curry. I love coconut, yes I do. I love them together, how 'bout you?
This recipe contains chicken, but you can substitute tofu or tempeh. Another option is to just eat it veggie-style.
Curried Chicken with Veggies
3 Tbsp curry powder divided 1/2 tsp salt 6 organic boneless, skinless thighs cut into thirds 2 Tbsp organic coconut oil 1 large onion, diced 4 cloves of garlic, minced 1 Tbsp ginger root, minced 1/2 tsp cayenne pepper 1 Tbsp honey 2 cups organic chicken (or veggie) broth 1 cup organic coconut milk (out of a can, I use full-fat because why not) 2 large organic carrots, sliced to 1/2-inch pieces 1 large yam or sweet potato, cut into 1-inch cubes 6 large kale or chard leaves, de-stemmed, rinsed and sliced 1 package organic frozen mixed veggies
1) Combine 2 Tbsp curry powder and sea salt in a bowl. Add chicken/tofu and turn to cover evenly. Allow to sit in fridge for up to 1 hour.
2) Melt coconut oil in a large pot over medium heat.
3) Add onion, garlic and minced ginger root. Stir for about 2 minutes. Add remaining curry powder, protein, cayenne and honey. Cook for about 5 more minutes then add chicken broth and coconut milk.
4) Bring to a boil then reduce heat to medium and simmer. Add carrots and sweet potatoes, cover the pot and cook until the veggies are tender, about 13 minutes. Add package of mixed veggies and allow them to thaw and cook, then add greens and simmer until they are softened. Serve over rice, quinoa or millet in a bowl.