It’s time to do another on-the-run sort of meal. Over the last few months I’ve been finding myself getting home from work much later than usual. Being a professional ballet dancer already guarantees a huge appetite, but with an increased work load my desire to spend time cooking when I get home is very much non existent. So Curry to the rescue! It takes all but 20 minutes to have this delicious, hearty, healthy meal cooked and dished.
- 1 onion, diced
- 3-5 cloves garlic, minced
- 1 chicken breast. (Or for vegan options 1 can chickpeas)
- 1/2 pack (200g) of frozen vegetables, defrosted
- 1/2 jar (140g) favorite Indian curry paste. Mine is Tikka Masala *
- 1 can chopped tomatoes (400g)
- Coconut milk 60ml or to taste (optional)
* Make sure your curry paste is Indian not Thai. Thai curry paste only requires a little bit of paste and a lot of coconut milk and the Indian curry paste requires more paste and less milk.
Cheat Curry
Ingredients:
1 onion, diced
3-5 cloves garlic, minced
1 chicken breast. (Or for vegan options on can chickpeas)
1/2 pack (200g) of frozen vegetables, defrosted
1/2 jar (140g) favorite curry paste. Mine is Tikka Masala *
1 can chopped tomatoes (400g)
Coconut milk 60ml or to taste (optional)
* Make sure your curry paste is Indian not Thai. Thai curry paste only requires a little bit of paste and a lot of coconut milk and the Indian curry paste requires more paste and less milk.
Instructions
1. Sauté diced onion and minced garlic on medium heat.
2.Add the chicken and cook on each side for about 1-2 minutes each. Don’t worry if it’s not cooked all the way through. It will continue to cook during the next steps.
3. Next add 200g defrosted veggies and half a jar (140g) of Indian curry paste.(Plus chickpeas if doing the Vegan option) Mix together and cook for 2-3 minutes. Stir frequently so the paste doesn’t burn.
4.Next add the can of chopped tomatoes. Stir together and let simmer for 5-10 minutes, depending on how hungry you are.
5. You can eat the curry with or without coconut milk, but I definitely like the sweet, creaminess it adds. I stir in 1/4 cup (60ml) but you can add however much you want depending on how runny and how coconut-y you want the curry.
6. Serve with rice. Enjoy!
Soul Food 