Hello! This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh so comforting. Freezes like a dream and is also dairy and gluten free.
The recipe below will make enough for family of 5. I like to make a big batch and freeze in lunch size portions in my soupercubes. I love adding avocado on top to help keep me satisfied all afternoon and the cilantro really takes it to the next level. I hope you love it as much as I do!
Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you like! LOVE turmeric? Add an extra 1/2 tsp. Want more garam masala? Go for it! Simply use this as a starting place then make this yours.
And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1-2 cup portions for quick lunches. The best!
3 peppers, diced (any color you like; I prefer red, orange, and yellow)
1 white onion, diced
2 cans coconut milk
1 tbs avocado oil
2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
2 cans garbanzo beans, drained and rinsed
4 frozen ginger cubes (or use 3/4 tsp dry ginger
4 frozen garlic cubes (or use minced garlic from a jar or paste)
3 tsp curry powder
1/2 tsp garam masala
1 tsp turmeric
2-3 tsp kosher salt (I do 3; I love salt!)
1 tsp pepper
Basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
optional toppings: avocado and fresh cilantro
Mom to four wonderful little people. While they sleep, I cook.
I just took chicken out of the freezer for this tomorrow!!! Can’t wait!