Tag archives for Curry Recipe

3 Quick & Easy Dinner Ideas | Fixing Dinner

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Thai Curry Chicken & Rice

3 chicken legs, divided into thighs and drumsticks
Salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1-2 tablespoons red curry paste
1 garlic clove, minced
1 teaspoon grated ginger
2 cups jasmine rice
1/2 cup coconut milk
1 carton (900mL) Campbell’s 30% Less Sodium Thai Chicken Broth
Fresh cilantro and lime wedges for serving

Season the chicken with salt and pepper to taste.

Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.

Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Creamy Mushroom & Spinach One Pot Pasta

2 tablespoons butter
1 small yellow onion, diced
4 cups quartered mushrooms
1 pound rotini
1 carton (900mL) Campbell’s Mushroom Broth
1 teaspoon fresh thyme leaves
4 cups chopped baby spinach
1/2 cup crumbled goat cheese, room temperature
Salt and pepper

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the rotini, broth, and thyme leaves, and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste and enjoy immediately.

Roasted Garlic Chicken with Creamy Asiago Sauce

4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons oil, divided
1 small yellow onion, diced
2 tablespoons flour
1 1/2 cups Campbell’s 30% Less Sodium Roasted Garlic Chicken Broth
2 teaspoons finely chopped rosemary leaves
1/2 cup grated asiago cheese

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Reduce the heat to medium and add another tablespoon of oil. Add the onion to the pan and cook until it has softened, about 2 to 3 minutes. Add the flour and cook, stirring, for about 1 minute. While whisking, slowly add the broth. Continue to whisk until the liquid begins to thicken, 1 to 2 minutes. Add the asiago cheese and continue to whisk until it is fully incorporated. Stir in the rosemary.

Return the chicken to the pan, flip it in the sauce to coat and then cover it. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 6 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

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Vegetarian Meal Prep | Menu 17

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Frequently Used & Favorite Items

Quinoa Curry
1 tbsp coconut oil
1 onion, finely diced
3 garlic cloves, minced
2 tsp freshly grated ginger
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 cup carrots, diced
2 cups sweet potato, diced
½ cup quinoa
1 15oz can diced tomatoes
1 19oz can chickpeas
5-6 cups vegetable broth
salt and pepper to taste

In a large pot heat coconut oil over medium-high heat.  Add onion and sauté for 3-4 minutes. Add garlic, ginger and spices.  Saute for another minute, stirring constantly.  Add carrots, sweet potatoes, quinoa, diced tomatoes and broth.  Bring mixture to a boil and then reduce heat to medium, cover and simmer for 20-25 minutes or until quinoa is fully cooked.  Season with salt and pepper. Serve immediately or store in the refrigerator for 3-4 days.

Daal
1 onion, finely diced
2 garlic cloves, minced
1 tbsp freshly grated ginger
½ tsp red pepper flakes
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ cup diced tomatoes
2 cups red lentils, rinsed and drained
5 cups vegetable broth
salt and pepper to taste

Combine all ingredients in a slow cooker. Cook on high for 3-4 hours.
Serve immediately with plain yogurt and freshly chopped coriander or store in the refrigerator for up to 5 days.

Cumin Rice
1 tbsp oil
1 tsp cumin seeds
1½ cups basmati rice
3 cups vegetable broth
½ lemon, zested and juiced
¼ cup coriander, chopped
salt and pepper

In a medium pot, heat oil over medium-high heat. Add cumin seeds and toast for 1 minute. Add rice and sauté for another 1-2 minutes. Add broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook for approximately 20 minutes or until the liquid has been completely absorbed. Finish with lemon zest, juice, coriander, salt and pepper to taste. Store in the refrigerator for up to 4 days.

Curried Cauliflower
1 head cauliflower, cut into florets
1 tbsp oil
1 tsp curry powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
salt and pepper to taste

On a large baking sheet, toss cauliflower with oil and spices. Bake at 400ºF for 20 minutes or until cauliflower is soft and golden.
Store in the refrigerator for 4-5 days.

Cucumber Mint Salad
3 cucumbers, diced
¼ cup red onion, finely diced
1 cup plain yogurt
1 lemon, zested and juiced
2 tsp honey
½ tsp ground cumin
2 tbsp fresh mint, chopped
salt and pepper to taste

In a large bowl, combine all of the ingredients and toss well.  Divide salad into individual portions.  Enjoy immediately or store in the refrigerator for 4-5 days.

Mango Lassi Smoothies
3 cups mango, diced
2 cup vanilla yogurt
1 cup almond milk
¼ cup vanilla protein powder
¼ tsp ground cardamom

In a blender, combine all ingredients and blend until smooth.  Divide into individual jars.
Store in the refrigerator for 3-4 days.

Garam Masala Roasted Chickpeas
1 19oz can of chickpeas, rinsed and drained
2 tbsp oil
2 tsp garam masala
salt and pepper to taste

Pat chickpeas dry with a kitchen towel.  On a large baking sheet, toss chickpeas with oil, garam masala and salt and pepper to taste. Bake at 375ºF for 15 minutes. Toss chickpeas well and bake for another 15-20 minutes or until they are crispy through.
Allow chickpeas to cool completely and store in an airtight container for up to a week.

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