You know how some people have a traditional big dinner like a pot roast or a roast chicken dinner on Sunday? Well this dish is my big Sunday dinner. It sits on simmer for hours on Sunday and everyone eats some in between practices and work schedules. The beautiful thing about this curry is you can throw in all the leftover bits you have in your fridge, kind of “the more the merrier.” There are only a few ingredients that are essential and the rest you can freestyle. When I make this recipe it is never exactly the same but it is always super tasty and disappears very quickly.
When making this curry, I usually use about 4 - 5 cups of vegetables and a combination of chicken, chick peas and red lentils. My favourite combo is 3 boneless skinless chicken breasts chopped and 1 cup of red lentils. But if I don’t have any chicken then I add a can of chick peas and the red lentils. You could go crazy and add all three. Freestyle baby.
Essential Ingredients:
1 onion diced (you could get away without using it but I think onions always add great flavour)
2 sweet potatoes
1 can of coconut milk (not light)
2 cups of chicken broth (or veg)
2 cloves of garlic minced
1 tbsp of ginger minced
2 tsp each of curry powder and garam masala
1 ½ tbsp Thai red curry paste
salt
Protein Choices:
Chicken, pork, beef, chick peas, lentils, tofu.
Great veggie choices:
carrot, celery, string beans, peas (frozen are fine), asparagus, broccoli stalk*, broccoli florets, cauliflower, snow peas, sugar snap peas, mushrooms, peppers, zucchini, spinach.
Great Accessories:
cilantro, green onions, croutons, chives
If you have kaffir lime leaves, they add a nice flavour to this recipe but they are not necessary.
Method:
In a large pot or dutch oven heat a few tbsp of olive oil over a medium heat. Saute the following that you are using: chicken (pork, beef or tofu), onions, carrots, celery, broccoli stalks - they should all be chopped or diced so they are relatively the same size (the chicken should be bigger). Add about a tsp of salt and saute until they start to soften and the chicken gets some colour, around 5 - 7 minutes. Add the curry paste and spices and mix well. Let the aroma of the spices waft up and when you can smell them, add the broth, scraping any brown bits off the bottom of the pan, and add the red lentils and kaffir lime leaves if you are using them.
Bring everything to a light simmer and add your garlic, ginger and the hardier veggies (cauliflower, broccoli, string beans, asparagus, sugar snap peas, mushrooms) you are using and chick peas. Let simmer for 10 - 12 minutes on a low heat. Meanwhile place your sweet potatoes in the microwave and zap for 5 minutes. When finished, place on a cutting board and cut in half to let cool. When cool enough to handle, scoop out the potato and mash it with a fork.
When making this curry, I usually use about 4 - 5 cups of vegetables and a combination of chicken, chick peas and red lentils. My favourite combo is 3 boneless skinless chicken breasts chopped and 1 cup of red lentils. But if I don’t have any chicken then I add a can of chick peas and the red lentils. You could go crazy and add all three. Freestyle baby.
Essential Ingredients:
1 onion diced (you could get away without using it but I think onions always add great flavour)
2 sweet potatoes
1 can of coconut milk (not light)
2 cups of chicken broth (or veg)
2 cloves of garlic minced
1 tbsp of ginger minced
2 tsp each of curry powder and garam masala
1 ½ tbsp Thai red curry paste
salt
Protein Choices:
Chicken, pork, beef, chick peas, lentils, tofu.
Great veggie choices:
carrot, celery, string beans, peas (frozen are fine), asparagus, broccoli stalk*, broccoli florets, cauliflower, snow peas, sugar snap peas, mushrooms, peppers, zucchini, spinach.
Great Accessories:
cilantro, green onions, croutons, chives
If you have kaffir lime leaves, they add a nice flavour to this recipe but they are not necessary.
Method:
In a large pot or dutch oven heat a few tbsp of olive oil over a medium heat. Saute the following that you are using: chicken (pork, beef or tofu), onions, carrots, celery, broccoli stalks - they should all be chopped or diced so they are relatively the same size (the chicken should be bigger). Add about a tsp of salt and saute until they start to soften and the chicken gets some colour, around 5 - 7 minutes. Add the curry paste and spices and mix well. Let the aroma of the spices waft up and when you can smell them, add the broth, scraping any brown bits off the bottom of the pan, and add the red lentils and kaffir lime leaves if you are using them.
Bring everything to a light simmer and add your garlic, ginger and the hardier veggies (cauliflower, broccoli, string beans, asparagus, sugar snap peas, mushrooms) you are using and chick peas. Let simmer for 10 - 12 minutes on a low heat. Meanwhile place your sweet potatoes in the microwave and zap for 5 minutes. When finished, place on a cutting board and cut in half to let cool. When cool enough to handle, scoop out the potato and mash it with a fork.
Put all the mashed sweet potato into the pot and mix to combine. Add the quick cooking vegetables that you are using now (peppers, peas, zucchini, snow peas, spinach), salt, and the coconut milk. Let everything simmer for another 5 - 7 min. At this point, your curry should be nice and thick and very aromatic. Taste test to see if you need more salt. Garnish with the accessories suggested, cilantro and green onions are my favourite.
*When I use broccoli stalks I peel the skins off and dice them.
*When I use broccoli stalks I peel the skins off and dice them.
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