Vegetables in Curried Coconut Milk

It’s difficult to get my curries not to look like cat food, so you’ll just have to trust me that this one tastes good. I’m guessing this is the reason I see more curry recipes without images than with.

This creamy vegetable filled curry is even better the next day. So pack it up for lunch and know that you’re taking something healthy and flavorful with you.

Vegetables in Curried Coconut Milk
Serve as a main dish over steamy brown rice.
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1 large onion, sliced

6 cloves garlic, minced

3 large carrots, diced

2 tablespoons olive oil

1 large potato, cubed

1-1/2 cups cauliflower florets, sliced

8 mushrooms, sliced

1 1/2 tablespoons curry powder

1/2 teaspoon cumin

1/2 teaspoon turmeric

Pinch of cayenne pepper

14.5 ounce can vegetable broth (or chicken if you prefer)

1 cup light coconut milk 

1 cup peas

Salt & pepper, to taste

1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent.

2. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.

3. Add the broth and coconut milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.

4. Stir in the peas. Cook uncovered on medium-high heat stirring constantly until the liquid has thickened.

5. Season generously with salt and pepper to taste. Serve over brown rice.

Servings Per Recipe: 6 Serving. Size: 1/6 recipe. Brown rice not included in calorie count. Per Serving: Calories 159.3 Total Fat 5.4 g Saturated Fat 3.0 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.1 g Cholesterol 1.5 mg Sodium 355.9 mg Potassium 737.6 mg Total Carbohydrate 24.4 g Dietary Fiber 5.2 g Sugars 4.7 g Protein 4.7 g

Curried Chicken and Cashews

Yes. It’s another Cooking Light recipe. This one is incredible and you’ll wonder why you ever paid good money at a restaurant for chicken curry.

The secret is the large amount of fish sauce. Just throw it in, don’t smell it. Just do it.

My friend Raman brought me a package of hot curry powder awhile back and I was grateful to have it on hand for this dish. I’ve said it before, but foodie friends really are the best.

And congratulations to Betty at Scrambled Henfruit. It was so hard to pick just one person, as the answers were powerfully motivating and important, so I relied on the number generator. I hope Betty gets as much use out of the Cooking Light book as I have!

Curried Chicken and Cashews
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“Madras Curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.” ~Cooking Light

Sauce
1/3 cup less-sodium chicken broth
3 tablespoons water
1 1/2 tablespoons fish sauce (Yes, you read that correctly!)
1 teaspoon sugar
1 teaspoon rice vinegar

1. Combine the sauce ingredients and set aside.

Remaining Ingredients
3/4 pound skinless, boneless chicken breast halves
2 tablespoons canola oil, divided
1 1/2 cup vertically sliced onion, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 teaspoon Madras curry powder
3 small dried hot red chiles, broken in half
1/3 cup chopped fresh cilantro
1/4 cup dry-roasted salted cashews, chopped
3 cups hot cooked brown rice

1. Cut chicken across the grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3 inch long pieces.

2. Heat a 14-inch wok or skillet over high heat. Add 1 tablespoon oil and swirl to coat. Add half the chicken to the pan and stir fry for 2 minutes. Spoon chicken into a bowl. Repeat with 2 more teaspoon oil and remaining chicken.

3. Add remaining 1 teaspoon oil to the pan, swirling to coat. Add onion and stir-fry until lightly browned. Add ginger and garlic and cook for 1 minute. Add curry powder and chilies and stir-fry for 30 seconds. Add sauce and chicken and cook for 3 to 4 more minutes until the sauce begins to reduce.

4. Spoon curry over rice and sprinkle with cilantro and cashews.

Recipe instructions adapted slightly from Cooking Light Way to Cook. Pictures by Laura Flowers.