Organic Emily

Coconut Curry with Garden Vegetables and Chicken

Coconut Curry with Veggies and Chicken

This was my own spin on a recipe I saw in a magazine.  This hearty meal is packed with fresh herbs and veggies from the garden.  It was very simple and so delicious!  Make it vegetarian and leave out the chicken if you want too!  Veggies from my garden: zucchini, onion, peas (frozen), carrots, potatoes, peppers and basil and chives.

Recipe

1-2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 whole carrots, chopped

3-4 Yukon gold potatoes, chopped

1 medium zucchini, chopped

1 cup fresh sugar snap peas chopped or you can use frozen petite peas too

2 teaspoons curry powder

1/2 teaspoon tumeric

salt and pepper to taste

2 cans light coconut milk

1/2 cup fresh chopped Thai Basil

1/4 cup fresh chopped Chives

Rotisserie chicken, meat removed and cubed

 

Add the oil, chopped onion, carrots, peppers and potatoes to a large dutch oven and cook for about 10 minutes, stirring occasionally.  Add the peas and zucchini and seasonings.  Cook for a few more minutes and then add the coconut milk.  Bring to a boil and then turn the heat down to medium low.  Allow to simmer until potatoes and carrots are soft, about 10-15 minutes.   Add the chicken until heated through if using.  Turn heat off and add the herbs.  Serve over cooked brown rice.

 

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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