MILD CURRY CHICKEN & VEGGIES

Age: can serve 1 year and up. For toddlers, make sure to cut the veggies and chicken to small bite size pieces.  Rice Options: feel free to use brown rice, white rice or cauliflower rice in the recipe. Thin rice noodles would also be a fun addition to this meal.  Veggie Options: you can use which ever veggies your family prefers in this recipe – broccoli, cauliflower, snap peas, edamame, zucchini, sweet potatoes, etc.  Family Dinner: if making this for the whole family, I would double (or triple) this recipe so you have enough for the entire family and some leftovers.  Nutrition Serving: 1small serving | Calories: 388kcal | Carbohydrates: 12.4g | Protein: 15.54g | Fat: 33g | Saturated Fat: 23.9g | Cholesterol: 50mg | Sodium: 101mg | Potassium: 589mg | Fiber: 4.6g | Sugar: 6.8g | Vitamin A: 2796IU | Vitamin C: 18.7mg | Calcium: 46mg | Iron: 3mg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, heat olive oil over medium heat. Add the onion and garlic and cook until tender, roughly 4 minutes.

Step 2

Add in cubed chicken and cook for 4-5 minutes until browned, stirring often. The chicken will not be done at this point.

Step 3

Add in the tomato paste, curry powder and ginger, and stir for 1 minute, coating the chicken.

Step 4

Add in the carrots, peas, red peppers and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer for 8-10 minutes.

Step 5

Let cool slightly and serve over brown rice.