Tonight for dinner I wanted to make an easy meal since I was finally preparing for a friend’s baby shower that I have been planning for weeks. It had been a really busy day at the office and I also had to go to Sprouts to do the rest of my shopping for the shower. Thankfully, I knew that I had a jar of Indian curry sauce in my pantry. I quickly chopped up a bunch of veggies and cubed chicken breast. I put it all in a pot with some vegetable stock to make the sauce go a little further and let it cook while I prepped some of the veggies for the shower’s taco bar. I also still had the crock pot rice from the night before so we ate the Indian over that. It was really tasty, easy, and afforded us with a lot of leftovers, which means to me that it could easily feed a family of four. The veggies I added to the mix were Chinese eggplants, cauliflower, and red bell peppers. I don’t like regular eggplant very much, but for some reason the texture of the Chinese eggplant doesn’t bother me.
I believe the Indian sauce runs around $4.50-$5.00 for a small jar, but it is so worth it. There is a ton of flavor and it makes dinners quick and easy. You can pretty much put it on any meat protein or vegetable. I think the strong flavors would overpower fish, but I guess it could be done. I think it’s a pretty good deal too since it uses so many spices that I wouldn’t normally keep around the house to make something similar from scratch. I’ve also come to terms with the fact that I’m a jar hoarder. I love the little jars the sauce comes in. They are the perfect size for shaking up balsamic-garlic vinaigrette or to wrap in scrapbook paper to use as a pencil holder. I definitely think that I get my money’s worth with this product and will continue to purchase.
Chicken and vegetable curry
2 chicken breasts, cubed½ red onion, diced1 head cauliflower, chopped2 red bell peppers, cubed2 Chinese eggplants, cubed1 jar Madras Curry1 c vegetable stock3 tbsp cilantro, minced1 bunch green onion, sliced
Directions:In a large pot over medium high heat, brown chicken with red onion. Add cauliflower, red bell, eggplant, Madras Curry, and vegetable stock. Cover and bring to a boil stirring frequently. Let vegetables cook to desired doneness. Add cilantro and green onion. Cook for another 5 minutes. Serve over rice.