Spicy curry is probably something you reserve for dining out or ordering in. But you can whip up a batch on your own without spending hours in the kitchen or dropping tons of cash.
This veggie-loaded recipe will keep you healthy and full.
“Serrano chili peppers contain a compound called capsaicin which boosts your metabolism and decreases the risk of overeating,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA..
Brussels sprouts, broccoli, and cauliflower all have the added bonus of detoxifying your liver, she adds.
Price per serving: $8.90
Makes 2 servings
Prep time
10 min.
Cook time
30 min.
Ingredients
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 1/2 serrano chili, diced
- 2 carrots, diced
- pinch of salt
- 8 oz thinly sliced chicken breast
- 2 cups broccoli, chopped
- 2 cups cauliflower, chopped
- 1 can full fat coconut milk
- 2 tsp curry powder
- Topping: 1/2 cup green onions, diced, 1 lime
How to make it
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes.
Add chicken and cook for 5 to 6 minutes on each side or until done.
Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes.
Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes).
Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
