If you know me, you know my dinner standby is a simple equation of sorts: pasta + veggies + protein. I like to mix up each part, and I love trying new sauces. Definitely my favorite comfort food, and heaven knows I eat a lot of it.
But sometimes when I’m feeling wild and crazy, I make Curry in a Hurry. It’s so simple, so healthful. Plus, it’s fast!
Yes, a good curry can be made fast and made for one. Here’s how.
4 oz. of cooked protein of choice (chicken, mahi mahi, etc.)
1 cup veggies of choice (onions, scallions, carrots, edamame, broccoli, and red pepper slices are a few of my favorites)
1-2 T broth (for a runnier curry)
1-2 T Trader Joe’s Yellow Curry Sauce
1/2 t curry powder
optional: dash of cayenne or ground ginger for good health
To cook your rice fast, prepare in rice cooker as directed. Or do as I do and combine 1/2 cup rice and 1 and 3 T water in microwave-safe bowl and zap for about 7 minutes or until all water is absorbed.
At this point, if you’d like your protein mixed in, then do that now. I often just eat mine over the top, on a bed-of-rice sort of deal.
When the rice is finished, blend it in to heat up with the veggies. After a minute or so, mix the secret weapon, Trader Joe’s Yellow Curry Sauce, in. Blend well; add more if you like.
Serve warm. And if you’re in a hurry, at least take a minute to enjoy this incorrigibly good, Indian-inspired dish.