It’s midweek and I’m already beat.  Do you ever have weeks like this?  It’s times like these that I appreciate having a few simple, tasty and quick recipes at my disposal.  One of my favorite dishes to prepare, because it’s easy to make and also yields plenty of leftovers, is curry.  Now, if you’ve had a bad experience with curry or have never tried it, this is a great place to start. First, it’s not spicy because I like to leave it to my dinner guests to spice it up to their liking once they’ve been served.  I think a person’s spiciness level should be treated like their preference for salt and pepper, and allowed to be made on their own.  Second, it has a lot of flavor, but nothing too strong; I’ve never had anyone complain or turn down seconds.  Lastly, it’s incredibly simple to make, and would be a great recipe for those who have never attempted to make curry before.

Turmeric, the dish’s star spice, is believed to have many health benefits, which include promoting healthy skin, providing immune system support, maintaining healthy cells, aiding digestion and assisting the nervous system response to stress.  And with the week I’m having, I can use all the help I can get in the stress department!

Chicken Vegetable Curry

•  2 Tablespoons Coconut or Vegetable Oil
• 2 Chicken Breasts, diced into bite-sized pieces
• 1 Onion, chopped
• 2-3 Garlic cloves, minced
• 1 Sweet Bell Pepper, chopped
• 1 ½ cups of Green Beans, chopped
• 1 Zucchini, diced
• 2 cups Kale or Spinach, chopped
• 1 can of full fat Coconut Milk
• 1 cup Chicken Broth
• 1 Tablespoon Turmeric
• 1 teaspoon Curry Powder
• ½ teaspoon Salt
• Cilantro & Crushed Red Pepper for topping

1. In a large pan, heat oil over medium-high heat. Place chicken in the pot, and cook for 10 minutes, or until it’s cooked all the way through.
2. Remove the chicken and add onion (add more oil if needed). Cook the onion until it becomes translucent, about 5-6 minutes. Then add the garlic and bell pepper. Cook for another 2-3 minutes.  Add the green beans, zucchini and spinach. Cook another 5-6 minutes. Add the milk, broth and spices. Bring to a boil, add the chicken, and simmer for 10-15 minutes.
3. When it looks completely amazing and delicious, ladle into a bowl and top with cilantro and crushed red pepper flakes. This is also wonderful over rice.

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Ashley Howe is a food enthusiast, a clean-eating blogger and a full-time chef to two little ones. When not experimenting in the kitchen, Ashley likes to seek out new foods and ways to make eating deliciously fun and accessible to everyone. You can find her recipes and tips at AshleyRightNow.wordpress.com and follow her on Twitter,  Instagram, and Facebook.

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