One-Pot Coconut Curry

There are a couple of recipes that I go back to over and over again. These recipes tend to be super simple, one-pot recipes, where I can substitute ingredients and use what I have in my fridge. Consider this ingredient list a suggestion and use your favorite vegetable combinations; I promise it will be delicious.

 I love this curry. Even though it is typically made up of leftover veggies in my fridge, I still get excited to eat it. It’s comforting, but not too heavy, with tons of flavor. It also makes for a great lunch or meal prep option. No matter what variation of this curry I make, I ALWAYS eat it with a warm piece of naan (you should do the same).

Serves 4.

·      2 tablespoons coconut or vegetable oil

·      1 bell pepper- large diced

·      1 large onion- large diced

·      1-pound chicken thighs- cut into 1-inch pieces

·      2 tablespoons fresh garlic- crushed

·      2 tablespoons fresh ginger- crushed

·      2 tablespoons red curry paste

·      1 tablespoon turmeric

·      ½ teaspoon cayenne pepper

·      1 tablespoon smoked paprika

·      1 can reduced fat coconut milk

·      1 cup water

·      1 teaspoon salt

·      Freshly cracked black pepper

Optional toppings

·      Warm naan

·      1 lime- cut into wedges

·      1 bunch cilantro

·      Plain Greek yogurt

·      Crunchy chick peas

1.     Heat the oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add the bell pepper and onion. Cook for 3 minutes, until the vegetables have slightly softened.

2.     Add the chicken to the pan with the vegetables and cook for 3 minutes, until the chicken has browned.

3.     Once the chicken has browned, add the garlic and ginger. Cook for an additional 2 minutes, stirring constantly, until the garlic and ginger are fragrant.

4.     Add the curry paste, turmeric, cayenne pepper, and smoked paprika to the pan. Stir until the chicken and vegetables are thoroughly coated with the spice mixture, then add the coconut milk and water.

5.     Whisk the mixture together so that it is evenly combined. Bring the curry to a boil, then lower the heat and simmer for 20 minutes.

6.     Season to taste with salt and pepper. Serve hot with a piece of warm naan and a wedge of lime. Top with a dollop of plain Greek yogurt and some cilantro.