Tired of the same old dinner routine? Craving something flavorful, comforting, and surprisingly easy to make? Then look no further! Coco's Curry is your new go-to for a quick, healthy, and absolutely delicious weeknight meal. This recipe is perfect for both beginner cooks and seasoned chefs alike – it's adaptable to your spice preferences and pantry staples, making it a versatile addition to your homemade cooking repertoire. Get ready to tantalize your taste buds!
Ingredients:
This recipe easily serves 4-6 people. Feel free to adjust quantities based on your needs.
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons curry powder (adjust to your spice preference!)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (or substitute with chickpeas for a vegetarian option)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
Let's get cooking! Follow these simple steps for a flavorful curry that will impress everyone.
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Sauté the aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
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Add the vegetables: Add the bell peppers and cook for 3-5 minutes, until slightly softened.
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Bloom the spices: Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This step releases the full flavor of the spices.
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Simmer the curry: Add the diced tomatoes (undrained) and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through. If using chickpeas, add them during the last 5 minutes of cooking.
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Season and serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over cooked rice.
Tips and Variations:
- Spice it up: Adjust the amount of curry powder and cayenne pepper to your liking. For a milder curry, use less spice. For a fiery kick, add more!
- Add more veggies: Feel free to add other vegetables like carrots, potatoes, or spinach. Add them along with the bell peppers.
- Protein power: Swap the chicken for tofu, shrimp, or even beef for a different flavor profile. As mentioned before, chickpeas make a fantastic vegetarian alternative.
- Make it creamy: For an extra creamy curry, add a dollop of Greek yogurt or sour cream before serving.
- Slow cooker magic: This recipe can also be easily adapted for a slow cooker. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy and delicious Coco's Curry is a perfect example of healthy meals that don't require hours in the kitchen. It's a great recipe for busy weeknights, and the leftovers are just as tasty the next day! Enjoy!