Craving Curry

This week I fell in love with curry. I found both of these recipes through Pinterest, but immediately went to the site, Cara's Cravings, and was wowed by all her inventions.  

I've been sick the last couple days, making me crave some hearty soup. So this chili was perfect. And if I do say so myself, it is AMAZING! So rich in color and flavor! Enjoy!

Rice Noodles and Peanut-Curry Sauce

1 Serving (includes 3 servings of vegetables)

Inspired by Cara's Cravings 

2 Tbsp Peanut Butter
1 Tbsp Tomato Paste
3 Tbsp Water
1/4 tsp Ginger

1/4 tsp Coriander
1-2 tsp Curry powder
1 tsp Garlic
1 tsp Honey

Rice Noodles

Olive Oil

Onions

Zucchini

Butternut Squash

Fresh chopped Cilantro

Combine sauce ingredients in small sauce pan. Heat until well blended.

Boil noodles.

Sauté vegetables in small amount of olive oil.

Mix together, serve with a garnish of cilantro.

Red Curry Chicken Chili

Multiple Servings/Family Size (includes 3-4 servings of vegetables)

Inspired by Cara's Cravings

 

 4 cloves of Garlic, chopped

1 small Butternut Squash, peeled, seeded and diced

1 large Red Onion, diced
1 medium Red Bell Pepper, diced
1 medium Zucchini, diced
2 cans low sodium Diced Tomatoes

1 can low sodium Garbanzo Beans

3 medium-sized boneless, skinless Chicken Breast, cubed

1 tablespoons Cumin

2 tsp Chili Powder

1/4 tsp Black Pepper

3 Tbsp Red Curry Sauce (see recipe below)
1 carton low sodium Chicken Broth

Chopped fresh cilantro

Red Curry Sauce:

1 Tbsp Tomato Paste

2-3 Tbsp Water

1 tsp Curry Powder

1/4 tsp Black Pepper

1/4 tsp Coriander

1/4 tsp Ginger

1/4 tsp Garlic powder

1/2 tsp Paprika

Roast garlic and squash on a greased baking sheet until slightly browned.

In a large soup pot, sauté remaining vegetables and chicken until tender and browned. Add garbanzo beans, tomatoes, squash and garlic, spices, red curry paste and chicken broth.

Bring to a boil and then reduce heat. Add cilantro and simmer for 1/2 hour.