CURRIED VEGETABLES WITH BEEF OR CHICKEN
This is a quick and easy curry to make. There are many great curry pastes from mild to hot on the market. Choose a pre-cooked tempeh from Green Cuisine.
Serve with brown basmati rice and chutney of your choice.
Wrap the leftovers in a chapatti and serve warmed for lunch the next day.
Wheat and Dairy Free
Serves 4
Ingredient List & Amounts:
2 Tbsp. sunflower or grape seed oil
1 medium yellow onion, diced
1 small cauliflower, separated into florets
2 medium carrots, diced
2 medium red or white new potatoes, cubed
5 Tbsp. Rogan Josh curry paste (medium hot)
1 cup (240 ml) water or vegetable broth
12 oz. (350 grams) fresh or frozen green peas
12 oz. (350 grams) cooked lean beef OR chicken, cubed
Instructions:
In a large pot, over medium heat
SAUTÉ onion, cauliflower, carrots and potato in oil for 5 minutes
ADD curry paste and water
COVER AND SIMMER for another 15 minutes
ADD green peas and cooked beef or chicken
SIMMER until vegetables are done - about 10 minutes
SERVE with plum chutney, plain yogurt and chapattis
- Login or register to post comments
Printer-friendly version
Submit Your Favorite Recipe!
Please send us your favorite recipes. If they are fertile, we will include them in the Acubalance Fertility Diet!
