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Some people can never have enough shoes or handbags, lip-gloss or scarves. I’m the kind of gal who will never have enough curry recipes.
A week or two ago I shared about my delightful experience preparing Whole Life Nutrition’s curry and flatbread recipes. They sparked a craving for curry within me that I haven’t been able to shake since. As I was browsing through some old Word documents on my computer over the weekend, I spotted today’s recipe and photo tucked away in a file I forgot I’d made. What a shame! Because this is an absolutely wonderful recipe and I offer my most sincere apologies for not posting it sooner!
With fall approaching, I’m eager to get back in the kitchen with my spices and pots to whip up warming, hearty curries like this one on chilly autumn nights. The addition of lime zest and juice in this particular recipe gives it a refreshing note that is a welcome twist on traditional, spice-heavy curry. I also love the sweetness of the golden raisins—don’t leave them out of the recipe. They really add a special punch.
One last thing. Today is the one year anniversary of Amy’s Slightly Indulgent Tuesday blog carnival at Simply Sugar and Gluten Free. Amy is not only a sweetheart always willing to lend a helping hand to fellow bloggers and readers, but she also is an amazing chef! I love participating in her carnival from week to week and am thrilled to be a part of her one year celebration. Stop by her blog to join in on the fun.
Zesty Chicken and Vegetable Curry – Serves 4
2 tsp. extra virgin olive oil
2 carrots, peeled and chopped
½ medium yellow onion, chopped
3 cups bite-sized cauliflower florets
2 cloves garlic, peeled and finely chopped
1 tbs. sweet curry powder
2 tsp. ground cumin
½ tsp. salt
½ cup golden raisins
1 (15 ounce) can no-salt-added diced tomatoes
½ cup water
½ cup frozen peas, thawed
1 ¾ cup cooked chicken breast meat, chopped or shredded
½ cup light coconut milk
3 tbs. fresh lime juice
2 tsp. grated lime zest
Cooked brown rice, for serving
Sliced toasted almonds, for garnish
Heat olive oil in a 3-quart wide-mouthed pot or high-sided sauté pan. Add carrots, celery, onion, and cauliflower. Cook until vegetables begin to soften, about 5-6 minutes. Add garlic, curry powder, cumin, and salt. Cook, stirring, for 1 minute. Add raisins, tomatoes with their juices, and water. Bring mixture to a simmer, cover partially with lid or tent with aluminum foil, and cook for 8-10 minutes until cauliflower is just tender when pierced with a knife.
Stir in peas, cooked chicken, and coconut milk. Cook for 2-3 minutes to heat through. Remove pan from heat and stir in lime juice and zest.
Serve the curry mixture over brown rice. Garnish with sliced almonds.