Vegetarian Yellow Curry

vegetarian yellow curry
I made this curry that I found on Eat, Live, Run a couple weeks ago and for how healthy it was, it was good. I liked it better on a little rice and was a great quick lunch for the rest of the week!

Ingredients:
1 15-oz can diced tomatoes
1 1/2 cups water
1 15-oz can coconut milk (light or regular)
1 15-oz can chickpeas, drained and rinsed
1 fennel, sliced into 1/4th inch thick slices
2 large carrots, peeled and chopped
1 large garnet yam, peeled and chopped
1 yellow onion, chopped
3 T fresh ginger, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
2 cups broccoli florets
2 tsp ground coriander
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 T canola oil

Directions:
Prepare all vegetables and set aside.

In a small saucepan over medium/low heat, toast the coriander, cumin seeds and mustard seeds gently for about four minutes to release maximum flavor. After toasting, add the cayenne, salt and turmeric and set aside.

In a large saucepot, combine the diced tomatoes, water, fresh ginger and spice mixture. Simmer for twenty minutes while you saute the vegetables.

Heat the canola oil over medium heat in a large skillet, add the onion and saute for about six minutes, or until the onion is soft and translucent. Add the garlic, fennel, carrot and sweet potato and cook for another five minutes, stirring often.

Blanch the broccoli florets in boiling water for thirty seconds (they will turn bright green). Drain and rinse under cold water. Set aside.

Add the coconut milk to the tomato mixture and then stir in the sauteed veggies, broccoli and bell pepper. Raise heat to a boil, then reduce to a simmer for thirty minutes, or until the carrots and sweet potato are tender. Stir in the chickpeas.

Serve curry on it’s own or with brown or jasmine rice. Cilantro is delicious on top!

Chicken Stir Fry with Sugar Snap Peas and Carrots

stir fry sugar snap peas carrots
I tried a new recipe again...it's a miracle :-)!!! With my photography business really picking up this fall and not dying down since, I have been cooking a lot less. I just needed to let something go, and most nights that is one thing that does. We have been eating a lot of dinners that are partially prepped already to cut down on my involvement, but I do miss trying new recipes so often. Last week I was in the mood for a fresh, light meal and turned to Skinnytaste for ideas. This stir fry was pretty quick to make and super yummy! (I served it on brown basmati rice)

Ingredients:
For the sauce:
1 tbsp low sodium soy sauce (or Tamari f or GF)
1 tbsp fresh lime juice
2 tbsp water
1 tsp cornstarch
For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 tbsp rice bran oil, or canola
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1 cup sugar snap peas
1 cup carrots, sliced diagonally
scallions for garnish

Directions:
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

Servings:4 • Size:just under 1 cup • Calories:179 • Fat:5.6 g • Carb:7 g • Fiber: 2 g • Protein:27 g • Sugar:1.5 g Sodium:238 mg • Cholest: 0 mg