Okay ladies, on Friday I shared a super fast fudge pudding cake recipe with you, but I promised you something healthy (and main course-worthy) to go with it. I can't say I didn't subscribe to my own philosophy the other day: life is short, sometimes you have to eat dessert first. However, we can't do that all the time and we sure can't feed our loved ones like that every day either. So here's a fast and simple recipe for a tasty curry that can also work out well as vegetarian fare if you leave out the optional chicken.
(For those with food allergies, please note this recipe contains peanuts.)
What You Need:
- 1 T vegetable oil
- 1 medium red bell pepper (cut into thin strips)
- 1/4 C vegetable (or chicken) broth
- 1 T curry powder
- 1 tsp salt
- 1 - 1 lb bag frozen broccoli, carrots and cauliflower
- 1/2 C raisins
- 1/3 C chutney
- 2 C hot cooked couscous (you can substitute rice)
- 1/4 C chopped peanuts
- 2 boneless, skinless chicken breasts (cut into 3/4 inch pieces; optional)
What To Do:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper until tender, stirring frequently. If using chicken, cook with the bell pepper until chicken is no longer pink in center.
- Stir in broth, curry powder, salt and frozen veggies.
- Heat to boiling. Boil about 4 minutes, stirring frequently (until vegetables are crisp-tender).
- Stir in raisins and chutney.
- Serve the mixture over the hot couscous or rice. Sprinkle with peanuts, if using.
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