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3446 Mt. Diablo Blvd.
Lafayette, CA 94549

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Sat. – 09:00 – 02:00

This recipe is delicious and easy. I love the spice and it makes a fabulous leftover meal. The sauce is so tasty and and I love that this is an easy version of curry because you are buying pre-blended spices and adding them. This whole recipe took about 30 minutes including prep and cooking time. It’s easy enough for a week night and even if you threw everything in an InstantPot and cooked the veggies and chicken together it would be good. Heads up though the veggies can get a bit mushy that way.

This recipe is chock full of disease fighters and health boosters. Cauliflower makes an ideal starch replacement, is great for hormone balance and offers fiber and antioxidants that help ward off disease, including cancer. Top it with garlic, onions, garam masala and turmeric, and you have a potent anti-inflammatory rich recipe.

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Ingredients

Wooden table of colorful spices curry healthy recipe clean cooking2 Tbsp curry powder (I used the Simply Organic brand)

2 tsp garam masala spice blend

1 tsp tumeric

1 tsp of cayanne pepper (this is spicy so you can omit or tone this down)

1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika if needed)

1 yellow onion

2 garlic cloves minced

1 red bell pepper

2 cups zucchini sliced to 1/2 inch

2 cups or more cauliflower florets

1 cup sweet potato cut into pieces (optional or serve over brown rice for the high fiber carb)

1 can of diced tomatoes (28 ounces)

2 cups vegetable or chicken broth (not bone broth unless you adjust the amount of chicken as bone broth has protein)

1/4 cup coconut milk (full fat cooking coconut in the can, look for one without guar gum or fillers like the Tradeer Joe brand)

1 pound of chicken (I used boneless, skinless but you could do skinless bone in and shred)

Salt and pepper

Kite Hill plain unsweetened almond yogurt (optional for garnish, note that this is a healthy fat)

InstantPot Instructions

  • Turn the instantPot on to sauté then or heat with a small amount of oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
  • Add all other spices and cook, stirring constantly, for 1 – 2 minutes. The spice should be fragrant and wet. Add a small amount of water if needed.
  • Add the chicken and sweet potato. Turn the InstantPot onto pressure cook at high for 0 minutes. That’s right, z-e-r-o minutes.
  • Add red bell pepper and zucchini, tomato, broth, potato,cauliflower, and chicken. Mix well. The InstantPot onto pressure cook at high for 0 minutes. That’s right, z-e-r-o minutes.
  • Remove the chicken and veggies and turn the instant pot to simmer. Add coconut milk, and simmer until sauce is slightly thickened.
  • Season to taste until salt and pepper. Serve over brown rice i you omit the sweet potato. Garnish with yogurt and coriander.

Stovetop Instructions

  • Heat with a small amount of oil in a large pot over medium high heat.(Often I use Corningware and don’t even use oil because I prefer the healthy fat from other sources in this recipe.) Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
  • Add Spice Mix and cook, stirring constantly, for 1 – 2 minutes. The spice should be fragrant and wet. Add a small amount of water if needed.
  • Add red bell pepper and zucchini, cook for 1 minute.
  • Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
  • Simmer for 15 minutes or until potato is pretty soft, then remove lid, add coconut milk, and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
  • Season to taste until salt and pepper. Serve over brown rice i you omit the sweet potato. Garnish with yogurt and coriander.