March 16

Instant Pot Green Curry

Traci has been all about getting more and more veggies in. This was a delicious and fun way to pack all of our veggies into one delicious and easy to meal-prep meal. You could probably throw any veggies you have in here and it would taste good.

Instant Pot Green Curry

Prep Time 10 mins
Cook Time 20 mins
NPR 5 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 278 kcal

Ingredients
  

  • 3 medium potatoes chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 sliced red bell pepper
  • 1/2 cup vegetable stock
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 tbsp green curry paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup coconut milk
  • 2 cups vegetable stock or more if needed
  • salt to taste

Instructions
 

  • To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
  • Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
  • Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
  • When soup is fully heated (5-10 minutes), it’s time to eat! Season with salt if desired. Serve over rice or just as is.

Notes

Original recipe: https://karissasvegankitchen.com/easy-instant-pot-curry/

Nutrition

Calories: 278kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 11gSodium: 629mgPotassium: 1076mgFiber: 7gSugar: 4gVitamin A: 2240IUVitamin C: 79.4mgCalcium: 89mgIron: 8mg
Keyword Instant Pot
Tried this recipe?Let us know how it was!
November 22

Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

Servings 3 servings

Ingredients
  

  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!

Notes

Original recipe: FreshBox meal recipe
Tried this recipe?Let us know how it was!