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Many years ago, a friend made my family a version of this simple curry dish. Buttery, creamy, and a little spicy, I immediately asked for the recipe. It shows up on our table a couple of times a month. My favorite part about this recipe is how versatile it is. Add chicken or don’t. Choose the veggies you like (frozen or fresh) or use what you have on hand. I often add some combo of onions, cauliflower, carrots, and potatoes. With this recipe, you can really pick and choose what your bowl holds. Paired with good naan or a salad and you’ve got a simple supper full of comfort.
Ingredients
Must Haves:
2-3 TB Curry Powder. (I didn’t have any on hand so I used this recipe.)
2 cans Coconut milk
4 TB of Fat- butter or ghee
Choose your Ingredients- I eyeball about 6 cups
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Chicken
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Tofu
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Potatoes (sweet or white)
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Carrots
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Onion
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Cauliflower
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Bell Peppers
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Chickpeas
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Peas
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Your favorite veggie
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Directions
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Saute onions and chicken in butter or ghee in a large pot. If you use tofu, saute and set aside. Add it back in right before you serve.
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Stir in spices and continue to cook for a minute.
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Stir in two cans of coconut milk
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Chop veggies into bite-sized pieces and add to pot. If you are adding peas or other delicate veggies, I’d wait until the end.
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Bring the pot to a boil. Cover and simmer for 25 minutes or until veggies are soft.
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Add tofu and peas or any other delicate foods.
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Serve over rice or just as is.
For a printable version of this recipe, head to my resource library.
Comfort in a bowl! Easy and delish!
Do you have a favorite curry or comfort food recipe?
