Skip the Takeout: 3 Easy Family Friendly Curry Recipes

Skip the Takeout: 3 Easy Family Friendly Curry Recipes

You don’t need to be a restaurant chef to whip up these delicious curry-inspired recipes.



You know what sounds like a blast? Getting the whole family together, dressed, cleaned, crammed in a car and out on the town to try something new for dinner.

Ha! Just kidding.

Of course, saying “We’re having Indian food!” or “We’re having Mediterranean tonight!” will probably be an instant turnoff for the kids anyway. So create these unique, tasty, dinners the whole family will actually love.

1. Simple Curry Recipe
Prep time: 15 minutes
Cook time: 25 minutes Serves: 6-8
Difficulty: Easy
Cost: $

Ingredients
1 large yellow onion, diced
2 cloves garlic, diced
1 green pepper, diced
1/4 stick salted butter
3 cooked boneless chicken breasts
1 cup (250 mL) cream
1 cup (250 mL) milk
1 cup (250 mL) plain yogurt
2 tablespoons (30 mL) curry paste
2 tablespoons (30 mL) curry powder
Salt and pepper
Cilantro (Optional)
Cooked white rice (Optional)

Instructions

  1. While the chicken is cooking, sauté diced onion, garlic and pepper in a large pan. Cook until garlic is browned and veggies are soft
  2. Add in butter, cream, yogurt and seasonings. Bring this to a boil and reduce by 1/4 (until thick)
  3. Cut chicken into bite-sized pieces. Add pieces to the sauce mixture
  4. Serve over white rice with cilantro to garnish

Tip: This is a perfect recipe for leftovers! Did you get Chinese takeout and have a container of leftover rice? Use it. What about grilled chicken from a barbecue? Use that too!

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2. Veggie Rice and Beans Recipe
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 6-8
Difficulty: Easy
Cost: $

Ingredients 

Roasted Vegetables
2 1/2 cups (625 mL) carrots, sliced 1/2 inch thick
1 cup (250 mL) peeled pearl onions
1 tablespoon (15 mL) melted coconut oil or extra virgin olive oil
2 tablespoons (30 mL) maple syrup, divided
Salt and pepper 

Rice
3 1/4 cups (800 mL) vegetable broth
1 tablespoon (15 mL) curry powder
1 cinnamon stick
2 teaspoons (10 mL) freshly grated ginger
1 large clove garlic, minced
1 1/2 cups (375 mL) basmati rice
1 can (15 ounces) garbanzo beans, drained and rinsed
1 red bell pepper, julienned
1 cup (250 mL) frozen peas, defrosted
1 small apple, diced
1/4 cup (50 mL) chopped fresh cilantro
1 cup (250 mL) raisins
1/2 cup (125 mL) cashews
1 cup (250 mL) plain yogurt

Instructions

  1. Preheat oven to 220 C
  2. Place carrot pieces and onions on rimmed baking sheet and toss with oil and 15 mL maple syrup to coat
  3. Season with salt and pepper
  4. Roast until tender and browned in parts, about 20 minutes
  5. Meanwhile, heat vegetable broth in a large pot over medium heat
  6. Add curry powder, cinnamon, ginger, garlic and remaining 15 mL of syrup and stir to combine
  7. Stir in the rice and cover
  8. Reduce heat to medium low and simmer, covered, for 12 minutes
  9. Quickly stir in garbanzo beans, bell pepper, peas and apples
  10. Cover and cook for another 10 minutes
  11. Stir in cilantro, raisins and cashews
  12. Remove cinnamon stick and serve with yogurt and warmed flatbread

3. Curry Squash Soup
Prep time: 25 minutes
Cook time: 25-35 minutes
Serves: 4-5
Difficulty: Easy
Cost: $

Ingredients

3 tablespoons (45 mL) butter
1 pound (455 grams) butternut squash, peeled, seeded and cut into 1-inch (2.5 cm) cubes
1 pound (455 grams) Granny Smith apples, peeled, cored and diced
1 large onion, diced
1 teaspoon (5 mL) curry
4 cups (1 L) warm chicken or vegetable broth
1 cup (250 mL) heavy cream
Chopped chives
Salt and pepper to taste

Instructions

  1. Melt butter in a deep saucepan over medium heat. Add squash, apples, onion and curry
  2. Cook and stir until onion softens. Add salt and pepper to taste
  3. Add chicken broth (or vegetable broth to keep it vegetarian). Turn heat to medium-high and bring to boil. Turn heat down to low, partially cover, and cook until squash is extremely soft (approximately 25-35 minutes)
  4. Remove soup from heat and let it cool. Puree soup in a food processor
  5. To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream and cook about 1 minute. Garnish with chives.

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clmiy

clmiy

Reported

These recipes look easy and delicious. They look similar to some recipes I use. I'll try them soon!

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