Happy Food Day! What’s this all about, you ask? Well, there is much more info on the national event here, but it’s basically a time to celebrate healthy, affordable, and sustainable food, as well as a grassroots campaign for better food policies. In honor of Food Day’s third year, you can get the free e-booklet, “20 Recipes to Get Kids Cooking” here. It includes this simple healthy recipe for Chicken Peanut Curry. Enjoy!
From the booklet:
Strongly flavored stews (like this curry) are a great opportunity to add your favorite vegetables or try a new vegetable or two. For a vegetarian version of this dish, swap two 15 oz. cans of drained, no-salt-added chickpeas for the chicken. If you can’t eat peanuts, use a can of light coconut milk in place of the peanut butter and water. You can serve this curry with brown rice or whole wheat naan (Indian flat bread that you can cut into wedges and toast).
1 onion, chopped
2 Tbs. canola oil
1 Tbs. curry powder
1 15 oz. can no-salt-added diced tomatoes
1/3 cup unsalted crunchy peanut butter
2 large carrots, peeled and sliced
½ lb. snap peas, trimmed
¾ lb. boneless, skinless chicken breast, cut
into bite-sized pieces
½ tsp. kosher salt
1. Sauté the onion in the oil until it starts to brown, 3-5 minutes.
2. Stir in the curry powder and cook for 1 minute.
3. Add the tomatoes, carrots, and 1 cup of water and simmer until carrots are tender, 8-10 minutes.
4. Stir in the peanut butter. Add the snap peas and chicken to the skillet and gently simmer until the
meat is cooked through, 3- 5 minutes.
5. Season with up to ¾ tsp. of salt.
Makes 4 servings.
Nutrition Info: 350 calories; 20g fat (3g sat fat): 25g protein; 20g carbs; 6g fiber; 330mg sodium
Recipe reprinted with permission.