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Week of 4/13/15

Indian Curry Sauteed Veggies
frozen cauliflower / peas / carrots / okra

Active: 20 min Total: 20 min
Original GF Paleo Vegetarian
Indian Curry Sauteed Veggies
We're doubling down on curry this week, but even though we use similar flavors, this Indian curried saute is totally different from last night's meal. It's light and fragrant with spices - plus, it comes together super fast!
Smarts: Using all frozen veggies makes this a super quick weeknight meal!
Dependency
Japanese Chicken Curry
Tags
Low Calorie, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Indian
Save recipe
140

Ingredients

Metric
Servings:
4
Indian Curry Sauteed Veggies:
  • Cauliflower florets, frozen (sub fresh) - 1 lb
  • Carrots and peas, frozen - 2 cups
  • Okra, frozen (sub fresh) - 2 cups , chopped
  • Chicken breasts, boneless & skinless - 1 lb , chopped
  • Ginger - 1 inch , grated
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Curry powder - 1 Tbsp + 1 tsp
  • Turmeric - 2 tsp
  • Chili powder - 1/2 tsp
  • Coriander - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Cooking oil or ghee - 1 Tbsp + 1 Tbsp
  • Raisins, golden - 1/3 cup

Prep

  1. Thaw frozen veggies - Measure out cauliflower, peas / carrots, and okra.
  2. Chicken - Chop into bite-sized pieces. Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  3. Ginger / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  4. Mix spices - Mix together first part of curry powder, turmeric, chili powder, coriander, cumin, and salt in a medium-sized bowl (your chicken will be eventually transferred here).

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Make

  1. Heat a wok or saute pan over medium-high heat. Toss chicken with second part of curry powder.
  2. Add first part of oil / ghee and then chicken to heated fat. Saute until golden, 4 to 5 minutes. Remove from pan and add to bowl with spices.
  3. Return pan to medium-high heat and add second part of oil / ghee to pan. Add ginger and white parts of green onions to the heated fat.
  4. Once you can smell the aromatics, add cauliflower, peas, carrots, okra, and raisins to the pan (it’s fine if they’re not fully defrosted - they’ll defrost in the pan). Toss and saute until thawed and warmed through, 5 to 7 minutes.
  5. Meanwhile, mix chicken with spices.
  6. Once veggies are cooked, fold in chicken. Toss until everything is warmed through.
  7. Season to taste with more spices and / or salt and pepper. Finish with green parts of the green onions and serve hot!

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