Skip the Takeout: 3 Easy Family-Friendly Curry Recipes

Skip the Takeout: 3 Easy Family-Friendly Curry Recipes

You don’t need to be a professional chef to whip up these delicious curry-inspired recipes.



You know what sounds like a blast? Getting the whole family cleaned up, crammed into the car and out on the town to try something new for dinner.

Just kidding.

Of course, saying “We’re having Indian food!” or “Let’s try Mediterranean tonight!” will probably be an instant turnoff for the kids anyway. Instead, why not cook a unique, tasty dinner the whole family will actually love? These recipes are short on prep work but big on flavor.

1. Simple Curry Recipe

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6-8
Difficulty: Easy
Cost: $

Ingredients

1 large yellow onion, diced
2 cloves garlic, diced
1 green pepper, diced
¼ stick salted butter
3 boneless chicken breasts
1 cup cream
1 cup milk
1 cup plain yogurt
2 tablespoons curry paste
2 tablespoons curry powder
Salt and pepper
Olive oil
Cilantro (Optional)
Cooked white rice (Optional)

Instructions

  1. Cut chicken into 1-inch pieces and season with salt and pepper, to taste. Heat 1 tbsp of olive oil in a large pan on medium-high heat. Heat chicken until cooked through. Set aside
  2. While the chicken is cooking, sauté diced onion, garlic and pepper in a large pan. Cook until garlic is browned and veggies are soft
  3. Add in butter, cream, yogurt and seasonings. Bring the mixture to a boil and reduce by ¼, until thick
  4. Add chicken pieces to sauce mixture
  5. Serve over white rice, and garnish with cilantro


Tip:
This is a perfect recipe for leftovers: Use white rice from your Chinese takeout or grilled chicken from last night’s barbecue.

2. Veggie Rice and Beans Recipe
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 6-8
Difficulty: Easy
Cost: $

Ingredients
Roasted Vegetables

2½ cups carrots, sliced ½ inch thick
1 cup peeled pearl onions
1 tablespoon melted coconut oil or extra virgin olive oil
2 tablespoons maple syrup, divided
Salt and pepper


Rice
3¼ cups vegetable broth
1 tablespoon curry powder
1 cinnamon stick
2 teaspoons freshly grated ginger
1 large clove garlic, minced
1½ cups basmati rice
1 can (15 ounces) garbanzo beans, drained and rinsed
1 red bell pepper, julienned
1 cup frozen peas, defrosted
1 small apple, diced
¼ cup chopped fresh cilantro
1 cup raisins
½ cup cashews
1 cup plain yogurt

Instructions

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  1. Preheat oven to 425 degrees F
  2. Place carrots and onions on rimmed baking sheet. Toss with oil and 1 tablespoon maple syrup to coat
  3. Season with salt and pepper
  4. Roast until tender and browned in parts, about 20 minutes
  5. Meanwhile, heat vegetable broth in a large pot over medium heat
  6. Add curry powder, cinnamon, ginger, garlic and remaining tablespoon of syrup. Stir to combine
  7. Stir in the rice and cover
  8. Reduce heat to medium-low and simmer, covered, for 12 minutes
  9. Quickly stir in garbanzo beans, bell pepper, peas and apples
  10. Cover and cook for another 10 minutes
  11. Stir in cilantro, raisins and cashews
  12. Remove cinnamon stick, and serve dish with yogurt and warmed flatbread


Tip:
Remove baked-on food from your baking sheet with Cascade Platinum Pacs.

3. Curry Squash Soup

Prep time: 25 minutes
Cook time: 25-35 minutes
Serves: 4-5
Difficulty: Easy
Cost: $

Ingredients

3 tablespoons butter
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound Granny Smith apples, peeled, cored and diced
1 large onion, diced
1 teaspoon curry
4 cups warm chicken or vegetable broth
1 cup heavy cream
Chopped chives
Salt and pepper to taste

Instructions

  1. Melt butter in a deep saucepan over medium heat. Add squash, apples, onion and curry
  2. Cook and stir until onion softens. Add salt and pepper to taste
  3. Add chicken or vegetable broth. Turn heat to medium-high and bring to a boil. Turn heat down to low, partially cover, and cook until squash is extremely soft (approximately 25-35 minutes)
  4. Remove soup from heat, and let it cool. Puree soup in a food processor
  5. To serve, reheat in pan over medium-low heat until heated throughout (but don’t boil). Stir in cream, and cook about one minute. Garnish with chives

Tip: Keep a roll of Bounty paper towels handy to wipe down countertops after cooking.

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