I love Indian food. I think I’ve mentioned that before. So does my husband. My children like some Indian food. They all have loved naan bread from the start. The brown basmati Indian rice has been something that most of them like, but the veggies and chicken covered in a sauce that’s got some spice to it has only been a real favorite of our 7 year old Charles, though the girls are starting to take to it more each time we serve it.
This is our favorite sauce recipe which we cook our veggies and chicken in. And you don’t have to have any meat if you don’t want. It’s fabulous without it and in fact I pick out all the chicken in mine and give it to Scott and the kids :). If you’re not having meat in the dish, be sure to put either cashews or peanuts in this dish so that it feels even more satisfying.
Saute veggies in olive oil over medium heat. Add optional chicken and cook until cooked through and no longer pink. I took pictures of a couple of different ways I cut the veggies, sometimes I’ll do them long and sometimes I’ll do them shorter. Just depends on what you like. I actually prefer the longer ones but the kids eat more of the shorter ones possibly because they’re smaller and the kids think they’re not as gross that way or possibly because more of them get hidden in the sauce at that size.
Add 2-3 Tbsp Massaman Curry Paste, then add 1 can coconut milk. Take a little taste and if it’s too spicy add another can or part of a second can of coconut milk.
If you don’t want to saute veggies first, you can just cook it all longer and they’ll soften up enough after about30-45 minutes. Add water, peanuts or cashews and raisins and simmer for 10 minutes. Add 3 tsp coconut sugar and give it a gentle stir.
If I have time I’ll cook the chicken separately with it’s own sauce so that I don’t have to pick it out of my plate and instead whoever wants it can add it on the side. So here is our chicken dish that we cooked separately with some cashews and raisins. My hubby loves this!
2-3 Tbsp Massaman Curry Paste (you can buy this on amazon.com if you don’t have it in your local grocery store; i’ve linked it here. It comes in a couple of cans which will keep for awhile. I buy the Maesri Thai Masaman Curry Paste)
1 Tbsp coconut or olive oil
1-2 can coconut milk
1 sweet potato, cubed
1 bell pepper, chopped
1 onion, chopped
1 carrots, sliced
3 tsp coconut sugar (or other granulated sugar)
1/2 c peanuts
optional: 1 lb boneless skinless chicken (uncooked)
optional: small handful of golden raisins and cashews (substitute cashews for peanuts)
Saute veggies in olive oil over medium heat. Add optional chicken and cook until cooked through and no longer pink. Add 2-3 Tbsp Massaman Curry Paste, then add 1 can coconut milk. Taste and if it’s too spicy, open another can of coconut milk and add a little more.Add peanuts and water and simmer for 10 minutes. Add 3 tsp coconut sugar. Serve over Indian Rice (or any basmati or jasmine rice) with Naan on the side.