Birth Boot Camp instructor Molly Grace from New Braunfels, TX shared today’s What to Eat Wednesday! It is a fast, easy, one-pot meal. This is one that freezes well making it easy to prep ahead to have on hand after the baby comes. Molly introduced today’s recipe saying: “I love this recipe because it is fast, simple, delicious, nutritious, and really versatile. The recipe for the sauce is the same, but you can make it with chicken, or with lentils (in which case it is also vegan), and you can also turn it into a soup! It freezes very well – make extra and save it for after baby comes. This recipe is great as is, but I’m a flexible cook, so I love playing around with this one. I hope you will feel comfortable doing so too!” Thank you Molly for sharing today’s What to Eat Wednesday! To learn more about Molly and her class schedule go check out her Facebook page!
Coconut Curry Three Ways
- 2 -3 chicken breasts diced into bite-sized pieces (this recipe is even easier if you have them pre-cooked from a rotisserie chicken, but raw is still very easy)
- 1 lb dried lentils, fully cooked (follow package instructions to cook before beginning this recipe)
- 2-4 Tbsp coconut oil
- 1 large onion
- diced 3-4 carrots or other vegetables diced (this recipe is flexible – add extra veggies if you like!)
- 3-4 cloves minced garlic or to taste
- 2 Tbsp curry powder (or more if you like it extra spicy!)
- 1 can coconut milk (full fat or coconut cream work best, but you can do lite if you don’t mind the sauce being a little thinner)
- Salt to taste
- Heat coconut oil in a wide pan over medium heat.
- If using chicken, add it to the hot oil with the onions and carrots and cook until chicken is no longer pink and onions are soft and transparent.
- If using lentils, add onions alone and cook until soft and transparent.
- Add carrots and cook
- Add minced garlic and cook for another minute.
- Add curry powder and mix it in for a few seconds
- If using lentils, add them here.
- Add coconut milk and stir everything together.
- Add salt to taste and cook until sauce has thickened to your liking.
- Serve over rice.
- To make soup, simply add chicken or vegetable stock along with more salt until it is the consistency you want for soup. Enjoy!
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