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Coconut Chicken and Vegetable Curry

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    Source: www.pbs.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B6, H, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 Tbsp. vegetable oil

    2. 4 carrots, sliced

    3. 1 yellow onion, chopped

    4. 1 tsp. minced garlic (about 2 cloves)

    5. 1 lb. boneless, skinless chicken breast or extra-firm tofu or Quorn (a meat substitute, sold frozen), diced into 1-inch pieces

    6. 1 1/2 Tbsp. curry powder

    7. 1 head cauliflower, cut into small florets

    8. 1 cup reduced-sodium chicken or vegetable broth

    9. 3/4 cup light unsweetened coconut milk

    10. 1 cup frozen peas

    11. 1/4 tsp. salt

    Instructions Jump to Ingredients ↑

    1. In a large heavy stock pot or Dutch oven, heat the oil over medium heat. Add the carrots, onions, garlic, and chicken, tofu or Quorn, and sauté it, stirring often, until the onions start to brown, 5-7 minutes. (Hint: If you have picky eaters, remove some of the cooked carrots and chicken or tofu for them now.)

    2. Add the curry powder, cauliflower, broth and coconut milk. Bring it to a boil, reduce the heat to low, and cover and simmer until the cauliflower is tender, about 15 minutes.

    3. Stir in the peas and salt and serve it over basmati rice.

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