I make this when I am feeling under the weather. Vegetarians can substitute a can of chickpeas for the chicken. The curry is optional, but when your body is trying to cleanse itself, it’s a big help. Enjoy!
- 1 small onion, diced
- 2 tablespoons of butter or olive oil
- 2 medium potatoes, diced
- 1/4 cup diced celery
- 1 small carrot, sliced into rounds
- 1/2 cup frozen peas
- 1/4 cup kale leaf or other greens, chopped
- 1 1/2 teaspoons of curry powder, or to taste
- Salt to taste
- 2 teaspoons of low sodium chicken or vegetable broth powder
- 1/3 cup of coconut milk
- 1 cup of diced cooked chicken OR 1 can chickpeas, rinsed & drained
- Fresh parsley
In a medium sized saucepan, sauté the onion in the butter until soft, but not browned. Add the potatoes, celery, carrot, peas, greens, and curry powder. Saute a few minutes, until all the veggies are coated with the buttery curry juiciness. Add water just to cover, add the salt and broth powder, and bring to a low boil. Simmer for about 10 minutes, until the potatoes and carrots are soft. Stir in the coconut milk and the diced chicken or chickpeas. Heat through. Serve with a sprinkle of fresh minced parsley on top. Yum!
Makes 4 Servings
Kim’s note: I have doubled and tripled this recipe for my family, with much success. And it’s actually better the second day (kind of like chili) after the seasonings have a chance to meld.
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