- 3 Tbsp vegetable oil, divided
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 yellow squash, chopped
- 2 zucchini squash, chopped
- 1 large eggplant, diced
- 2 grilled chicken breasts, chopped
- 2 Tbsp each ground cumin and curry powder
- 2 Tbsp minced ginger
- 2 garlic cloves, chopped
- 1 tsp turmeric
- 1/2 tsp sesame seed oil
- 1/4 cup coconut milk
- 1 can tomato soup
- 1 can water
- large handful of cilantro chopped
Over medium high heat, saute the carrot in 2 Tbsp vegetable oil for a few minutes turning to brown evenly on both sides. I added about 3/4 cup of water to steam them - this allows them to soften up a lot. Once the water has evaporated, add another Tbsp of vegetable oil and the remaining vegetables and saute for another 8-10 minutes, until the other veggies soften. Add the chopped chicken, cumin, curry, ginger, garlic, turmeric and sesame oil. WHEN YOU WANT FLAVORFUL MEALS, IT'S IMPORTANT THAT EVERY INDIVIDUAL INGREDIENT IS SEASONED BEFORE ADDING THE SAUCE. I then added the coconut milk (don't worry if it's thick) the tomato soup and used the tomato soup can to add more water. Let the curry simmer for another 10 minutes. Add the cilantro about 5 minutes before you finish the dish. The rice cooked up in the microwave in no time. All I can say is restaurant night is back in the Jenkins household!