Yellow Curry

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Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well.

Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time.

Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. Add a side of rice and you’ve got a complete meal that’ll leave you questioning all those past take-out decisions. No judgments here!

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Yellow Curry

Ingredients

  • 1 Tbsp coconut oil, melted
  • 2 boiler onions (or 1/4 onion, quartered)
  • 1/4 inch chunk fresh ginger
  • 1/2 garlic clove (or about 1/4 tsp. chopped garlic)
  • 2 1/2 tsp. curry powder
  • 3/4 cup coconut milk
  • 2 Tbsp water
  • Juice of 1/4 lemon
  • 2 new potatoes, quartered
  • 1 carrot, peeled and cut into chunks
  • 4 oz chicken, cut into 1 inch pieces
  • 1 cup cooked white or brown rice

Instructions

  1. Add coconut oil, onions, ginger, garlic, curry powder, coconut  milk, water, and lemon juice to the Tall Cup. Blend for 10 seconds, then transfer mixture to a small saucepan on the stove over medium heat.
  2. Bring to a boil, then add potatoes and carrots and reduce heat to medium for 20 minutes.
  3. Add chicken pieces and cook for an additional 10 minutes. The curry is ready to eat when the carrots and potatoes are tender and the chicken is cooked through.
  4. Spoon over rice and enjoy!

Makes 1 serving.

Enjoy!

 

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