For as long as I can remember Curry has been a staple in my family, while my father loved it, I loathed it growing up. The aroma filled every corner of the house and I could not understand what the obsession was about. However as I hit my teens and first dates at the local curry house I learnt to tolerate it, then began to get a taste for it and now I adore it! Finally I share my father’s passion and craving for heat and flavor.
On my quest for healthy living, I was thrilled to learn from Sarah, Founder of Eat2Run that the spices in curry have some wonderful benefits and with the right combination the ingredients can play a great role in a balanced meal plan.
Here is my favorite adapted dishes with a side of contemporary mango avocado salsa. I do have a sweet tooth, so on the days where I have less sugar in my diet I can squeeze this little mango treat into my meal and stay on track.
- 1 cup brown or wild rice blend, cooked to package directions
- 4 organic chicken breasts (garlic powder, salt and pepper)
- 3 Tbsp coconut oil
- 2-3 small zucchini
- 1 red pepper sliced
- 1 cup diced red onion
- 2 thai chills finely chopped
- 3 diced garlic cloves
- 5oz baby spinach
- 3 tsp turmeric
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp fresh grated ginger (or powdered)
- 1/2tsp salt
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup chopped cilantro
- Prepare rice as per instructions for the type used.
- In oven proof dish melt 2Tbs coconut oil , then toss chicken breasts in the oil and sprinkle with salt, pepper and a little garlic powder and bake in a preheated oven (375F) for approximately 20 minute until just cooked .
- In a large fry pan, heat 1tsp oil (I use a good quality pan so I barely need any oil to sauté with – adjust your recipe to suit your pan) and sauté the zucchini, red pepper, onion, chili and garlic . Add spinach and saute until wilted.
- Whisk the spices together in a small bowl with the coconut milk. Add the sauce to the veggies and mix thoroughly.
- Add chicken heat through or you can arrange your chicken nicely sliced and pour over the curry mixture.
- Serve over rice and 1/2 cup of Mango, avocado salsa and sprinkle with chopped cilantro
- Eat….. delicious!
Mango Avocado salsa
Simple dice , 1 ripe mango, 1/2cup red onion, 1 red pepper, 2 spring onions and 1 ripe avocado, sprinkle with salt, pepper, red chili flakes, 2 tsp apple cider vinegar, a squeeze of lime and a splash of extra virgin olive oil. Combine and serve. Tip – it tastes even better the next day!
Literally life’s feature contributior, Sarah J.Cuff RHN
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