Tomato coconut curry anyone?
If you have a moderately well stocked pantry/freezer, you probably don’t even need to go shopping to make this.
Pantry items:
-olive oil
-canned coconut milk
-canned tomatoes
-curry powder
-rice
-canned chickpeas (optional)
Freezer items:
-frozen veggies (peas, zucchini, broccoli)
-chicken breasts or thighs (optional)
Anything else you may add is purely bonus – like onion, garlic, ginger, fresh veg.
See? You could make this tonight!!
First (if you have it/want it) chop a small onion, garlic, or ginger and saute in olive oil.
Next add in one can each of coconut milk and diced tomatoes as well as 1 tbsp curry powder and let it simmer on low for 5 minutes.
Then add in whatever protein you want to use. I used chicken breasts that I diced up. Chickpeas would be a great vegetarian and pantry friendly sub. Or maybe you have frozen shrimp!?
Next add in whatever veggies you have.
I used fresh broccoli and frozen zucchini (I always chop and shred a bunch of zucchini over the summer when people have squash coming out of their ears and then freeze it to use throughout the year – in smoothies, soups, stir fries, etc).
Any other options that you may have in your freezer or fridge would work though – frozen peas, carrots, cauli, whatever!
How’s that for a choose your own adventure curry!!
Next add some salt and pepper and serve it over rice.
Voila!
If you want to make it the way I did, here’s the full recipe written out.
Coconut Tomato Curry with Veggies
Ingredients:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1/2 inch knob garlic, grated
- 1 ( 13.5 oz) can coconut milk
- 1 (14.5 oz) can diced tomatoes
- 1-1 1/2 lb chicken, diced
- 1 head broccoli, chopped
- 1-2 zucchini, diced
- 1/2 tsp salt
- pepper (to taste)
- 1 1/2 cups white rice, cooked per package instructions
