Chicken Curry with Squash

Recipe found in Food and Wine Annual Cookbook 2010 p 114

I know that if I cook on the weekend, I can eat left overs the rest of the week.  I have noticed when I plan to cook on the weekend it often leads to healthier meals.  This way I plan to include vegetables.  This meal comes with the vegetables already in the dish.  I just paired it with some brown rice.

Chicken curry cooling on the stove

 The meal was very simple to make.  Saute the onions, garlic, chiles and ginger.  Season with curry and turmeric.  Add the chicken broth and coconut milk.  Then you start to add the vegetables to the hot broth.  First the potatoes, then cauliflower and squash.  (the recipes calls for just yellow squash but the ones at my store were a little small so I threw in a zucchini as well.)  Finally add the chicken until it pouches in the broth.

Curry paired with Brown Rice

The dish reheats well also.  I took it to work with me.  It was a delicious healthy one pot meal.  I got several compliments about it in the lunch room at work.  I am sure you could probably just leave out the chicken and use vegetable broth instead and would have a tasty vegetarian meal.