Tag Archives: rice

Curry Coconut Vegetable Stew

17 Jun

Oh my goodness, y’all, so I finally got around to finishing this last season of Revolution, and let me just say, after those last 10 minutes, my mind = blown. I almost gave up on that show because I thought the middle part of the season was getting kind of lame, but it really picked up there at the end. And that last scene? Whaaat? I don’t even know what to think.

Okay, Revolution is not at all related to this recipe, but I just had to get that out of my system. I don’t know anyone who watches that show, so I never get to talk about it. Onto the stew!

I had a ton of veggies in my fridge, and not much else. And I was looking for something easy, so what better than a soup? The thing I love about soups is that they’re easy to customize based on preference and available resources. Don’t like greens? Leave ’em out. Got zucchini but no squash? Whatever, that’s fine.  If you stick to similar weights/amounts, and then just use whatever suits you, you’ll be fine. And actually, I used chicken stock instead of vegetable stock, just ’cause that’s what I had.

Mmm... Stew

This is a really hearty stew. The rice and beans definitely fill you up. But the coconut curry flavor keeps it light enough to eat year-round. And it’s super healthy too. The coconut and curry flavors are delicious and definitely noticeable, but not so strong that you don’t still taste the vegetables themselves. You definitely want to stick with fresh vegetables, for that reason. Don’t bother with canned or frozen — just use whatever’s fresh in season.

You can’t really see it in the picture, but there’s definitely some liquid down in the bottom there. It’s soup-y the first go-round, and thickens up to more of a stew texture when eaten as leftovers. Both are equally delicious. As you’re cooking, try to keep the lid on the pot as much as possible so you don’t lose too much liquid. That way, at the end, if it’s too runny, you can simmer with the cover off for a little while to reduce it. But it’s hard to go the other direction.

Don’t forget that when it’s ready, you have to shout, “Soup’s on!” :)

So many veggies!

Curry Coconut Vegetable Stew

1 Tablespoon olive oil
3 Tablespoons garlic, minced
3 1/2 cups vegetable stock
3/4 cup white basmati rice
3/4 lb potatoes, diced
1/4 lb carrots, sliced
1 Tablespoon curry powder
salt and pepper
1 tomato, diced
1/2 lb squash, sliced
1/2 lb zucchini, sliced
1/2 lb green beans, ends removed and cut into 1″ pieces
1/4 lb greens (chard and kale)
1 can black beans, drained and rinsed
1 can light coconut milk

Heat the olive oil in a large stockpot over medium heat. Add the garlic and cook until fragrant, about 5 minutes. Add the stock and bring to a simmer.

Add the rice. Cover and cook for 8 minutes.

Add the potatoes and carrots. Cover and cook for 5 minutes.

Stir in the curry powder, salt, and pepper. Add the tomato, squash, zucchini, and green beans. Cover and cook for 8 minutes.

Add in the greens. Cook, stirring occasionally, until wilted.

Stir in the black beans and coconut milk. Cook until heated through. Serve hot.

Soup's On!

Linking Up With:

Funday Monday Link-Up from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

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Coconut Curry Chicken

29 Jan

Woo! Another dinner meal! Not baking, true, but a really beautiful dish that’s not too spicy and easy enough for a weeknight. This recipe, which I adapted from a recipe on allrecipes.com, served 2 — me and the BF. We generally don’t eat very much, so feel free to increase the ingredients here if you’re an average-to-big eater.

I started off by dicing up a couple chicken breasts and setting them aside. In a medium bowl, I mixed together 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1 teaspoon curry powder. Basically, just add in whatever you have in your spice rack. If you’re missing one or two of these things, don’t worry, just go with what you have. I also added in a dash of salt and a dash of pepper. I threw the chicken into the spice bowl and tossed it around until all the pieces were well-coated.

I heated about a tablespoon of olive oil in a skillet over medium heat and then browned the chicken. Once it was brown, but not fully cooked, I moved the pieces to the outside of the pan and added in 1/2 sliced onion, 1/4 sliced green bell pepper, 1/4 sliced yellow bell pepper, 1/4 sliced red bell pepper and 1 tablespoon minced garlic. (The onions and peppers were julienne cut. They were frozen from the leftovers of another dinner. It is not necessary to have different colored bell peppers — they all taste the same. So unless you have leftovers or plan on saving the leftovers from this recipe, just pick one bell pepper and go with it.) I cooked those till the onions became almost clear. Then I dumped in 1 can of diced tomatoes — you can choose whatever variety you like, but I usually get the ones that already have flavors roasted into them, like the one with basil, garlic, and oregano. I stirred everything up, turned the heat down to a medium-low simmer, and cooked everything for another 6-8 minutes. Then I stirred in 1/2 (8 oz) can of coconut milk. Another minute to heat it through, and I was ready to serve!

Cookin' Curry
I served it up on top of bowls of jasmine rice and served naan on the side. (If you’re lucky enough to have a Trader Joe’s where you live, get your frozen garlic naan from there. It’s easy, cheap, and delicious. I guess if you’re crazy, you could find a recipe online and make it yourself.)

Dinner Is Served

How Sue Sees It:
– I personally thought this was a little bland, but super-flavorful foods tend to be my favorite, like Indian curries, so I think I’m just picky. The BF liked this pretty well.
– You can use regular or light coconut milk, whichever you prefer. Just be sure to shake it up before you open the can.
– Next time I will probably experiment with more healthful ingredients, like chickpeas, eggplant, cauliflower, green beans, etc.