Curry is one of my favorite types of soup to cook and one that is easy and fun to cook in under 30 minutes. I also love making it because its a simple way to get a good helping of protein and a variety of vegetables in one meal, PLUS its easy to customize to your preferences for protein, vegetables, and spice level. This recipe is my number one go-to curry dish that I have in my rotation. Its mild, creamy, slightly sweet and is full of warm spices like allspice, cinnamon, cardamom, and ginger that you won't be able to get enough of. If you've never made curry before, don't worry I have you covered and the key to good homemade curry is a good curry powder that has the majority of spices that go into the type of curry you want to make. In this case, the kind I use for a mild Indian style curry is usually full of turmeric and warm spices.
Ingredients:
-2 boneless skinless chicken breasts chopped into small pieces and lightly seasoned with black pepper
-half of a head of cauliflower (chopped into small florets)
-2 russet potatoes (peeled and chopped into cubes)
-1 cup chopped green cabbage
-1/2 cup chopped yellow onions
-3 tbs. Savory Spice Medium Yellow Curry Powder (see here for more info)
-3 tbs. olive oil
-3 tbs. margarine or butter
-1 can coconut milk
-1 1/2 cups chicken broth
-3 tbs. minced garlic
-1 tsp. salt
-1/2 tsp. allspice
-2 tbs. lemon juice
-black pepper to taste
-1 tbs. sugar
-basmati rice for serving
Steps:
Heat oil and margarine in a pot. Mix in the curry powder until its completely mixed in with the oil/margarine mixture. Add the coconut milk and broth and bring to a boil. Add all ingredients and stir. Cover and simmer on low heat for 15 minutes. Serve with basmati rice. Enjoy!
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