Summer Veggie Curry

This is a simple and flexible recipe to use up any fresh vegetables that you have available, there is not right or wrong way to create this recipe!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:45

Main Ingredients

2 large chicken breasts

2 cups of chopped fresh vegetables (zucchini, squash, corn, carrots, peppers, onions. anything you like! )

1 can coconut milk

1 tablespoon ghee (or clarified butter)

1 tablespoon garam masala spice

1 teaspoon tumeric

salt and pepper to taste

2 cups prepared quinoa, whole grain rice, or cauliflower rice

cilantro and goat cheese for garnish


1Melt ghee in a hot nonstick pan or wok

2Cut up chicken breasts in medium sized chunks or strips

3Place the chicken in the pan with ghee along with the seasonings and saute until it is lightly browned

4Add the chopped vegetables and saute lightly until they are half way cooked through

5Pour the coconut milk over the chicken and vegetables and simmer or low for 10-15 minutes until everything is cooked thoroughly.

6Serve over quinoa, whole grain rice, or cauliflower rice

7Garnish with cilantro and a sprinkle of goat cheese

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