Tag Archives: curry

Quick Curry In A Hurry

by Instant Pot, recipes,
I'm a fan of finding delicious and easy ways to use leftovers. This particular curry meal is a new favorite. I had too much leftover cooked chicken thighs and we weren't in the mood for the same meal on repeat. I'm sure you understand.
 
One of the best ways to avoid food fatigue is to take ingredients that have already been cooked and simply re-assemble them in a new, interesting, and delicious manner.
 
I served this over freshly steamed cauliflower although it could as easily be served over rice or quinoa.
 
This curry dish turned out to be a big hit and I'll definitely be making it again. I may even be tempted to cook extra chicken just so I have leftovers to go in this dish.
 

chicken curry with green beans

Quick Curry In A Hurry

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Ingredients
  

  • 2 Tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 2 large cloves garlic, diced (note: I had leftover roasted garlic which was a wonderful addition)
  • 1 1/2 Tablespoon tomato paste
  • 2 teaspoons curry powder
  • 1/3 cup coconut milk (preferably with cream)
  • 1 cup water
  • sea salt and fresh ground pepper to taste

Instructions
 

  • 2 cups cooked chicken, cut into bite size pieces
  • 1 cup cooked vegetables (I used green beans)
  • Heat the oil in a pan, and saute the onion until golden and slightly soft
  • Add garlic and saute 1 minute until fragrant
  • Add tomato paste, curry powder, and coconut milk, stirring to combine thoroughly
  • Add water, stirring to combine thoroughly
  • Season sauce to preference
  • Add chicken and vegetables, reduce heat to a simmer and cook 3-4 minutes until hot
  • Instant Pot Steamed Cauliflower
    Add 1 cup of water to the Instant Pot
    Add a steamer basket
    Wash and trim and entire head of cauliflower, then cut into florets
    Add florets to steamer basket
    Seal and bring to pressure for 1 minute
    Quick release
    Remove steamer basket from IP and serve immediately

 
 

Curried Cauliflower

by recipes, vegetables, vegetarian, , ,

Health Benefits of Cauliflower

 

A delicious cruciferous vegetable, cauliflower is high in vitamin C, vitamin K, folate, and pantothenic acid. High in fiber, some studies indicate that it's a good choice for cardiovascular health due to its ability to bind bile acids and help regulate cholesterol levels. In addition to cardiovascular support, cauliflower is also good for the detoxification, digestive, immune, and inflammatory systems in the body. 

In my part of the world, cauliflower is in season.  I'm very fortunate to live in an area where we have an extended growing season.  While I miss certain crops that need cold weather to grow well (like rhubarb) I love the veggies that come out of my garden.

 

Eat it All!

 

Cauliflower is a fabulous white vegetable. Sometimes it comes in an orange-y yellow color or even purple. Those have a few more antioxidants, but they're all still cauliflower and absolutely delicious steamed, baked, roasted, or even be eaten raw.

The tastiness doesn't stop with the florets.  Easy and versatile to prepare in a number of different ways, one of the things that always seems to surprise people is that you can use the cauliflower green leafy bits too.  They make a great vegetable to go along with your cooked cauliflower.

In the summer I often roast the greens right along with the florets.  Drizzled with fruity olive oil, some sea salt, and fresh ground pepper they are truly fabulous. A friend of mine recently told me that he used the greens in place of kale to make cauliflower greens chips and they were delicious.  

Now that we're heading into colder weather I'm not eating raw or steamed vegetables as much, preferring different cooking methods.  At this time of year with cauliflower, I often like to curry it.  The flavors of curry go well with the cauliflower and greens.  Over a bed of rice with some protein on the side it's a very satisfying dinner.

Curried Cauliflower

A delicious, warming way to serve this versatile vegetable
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Ingredients
  

  • 1 generous pinch mustard seed
  • 2 Tbsp olive oil cold pressed, extra virgin, organic preferred
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 head cauliflower, cut into florets
  • 1 cauliflower greens, cut into bite-sized pieces
  • 1 tsp curry powder
  • 1/4 cup water
  • salt to taste
  • 1/4 cup cilantro, chopped fine

Instructions
 

  • Heat olive oil in the pan
  • Add mustard seeds and cook until they just start to pop
  • Turn heat to medium
  • Add onions and saute until starting to soften
  • Add garlic and saute one minute more
  • Add curry powder and stir well
  • Add cauliflower, greens, and water
  • Reduce heat to low, cover and cook 8-10 minutes until cauliflower is tender
  • Season with salt and cilantro