What do you do when you have Indian spices and Thai-ish vegetables? Curry Fusion! This recipe is great because you can really use any vegetables in your fridge: potatoes, peppers, eggplant, bean sprouts etc. You can also sub out the chicken for tofu or fish, and it will always be so tender since it’s being cooked in a boil. Scroll down for the recipe to my simple, “clean out your fridge,” yellow curry!

Ingredients:

3 tablespoon olive oil

1 onion, diced

1 large tomato, chopped

3 garlic cloves, diced

3-4 vegetables in your fridge (1 cup each)

I used:

(1 cup snow peas)

(1 cup bean sprouts)

(1 cup red peppers, loosely chopped)

1 can of coconut milk (398 ml)

1 teaspoon salt

2 tablespoons yellow curry powder

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon habanero curry powder (or cayenne pepper)

1/2 teaspoon garam masala

2 large chicken breasts (3 small), cut into bite size pieces

Cilantro to garnish

Serves 5

Begin by preparing and chopping all your vegetables. Put the garlic, onion, and tomato in one bowl, and the 3 vegetables of choice (snow peas, bean sprouts, and red pepper) in the other.

Heat olive oil in a dutch oven or large pot. Add the garlic, onions, and tomatoes and sauté for 10 min.

Add all of the spices to the onion mix, and continually mix for 1 min (so all the nice flavours release). Next, pour in the coconut milk . Bring the entire mixture to a boil and continue to stir for 3 min.

Finally, add the chicken and all of the vegetables. Bring the pot to a boil, then stir to ensure the meat is covered by liquid. Turn the heat down and put the lid on. Let the curry simmer for 8-10 min.

Serve on a bed of rice and garnish with fresh cilantro and sprinkled paprika!

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