Who knew this $1 E-Vic deal find could inspire an easy international recipe?
I just wanted something quick and tasty while I watched the finals of the first season of Master Chef. Tender crisp vegetables, grilled chicken and a mind blowing red curry sauce on a bed of whole grains and brown rice? The funny thing is, if Harris Teeter didn't have the E-Vic special that made Kashi meals $1, I never would have tried it. Inspired by Whitney Miller's decisive win, I had to recreate this masterpiece for our Friday night meal. Just like in baking tech class, I used the ingredient list on the back of the Kashi box to get as close as possible to the original recipe. But, I didn't have several of the ingredients, specifically the kale and bok choy for the red curry or any of the grains for the pilaf. No problem. The beauty of cooking at home is the freedom to make changes based on what's available. For the kale, bok choy, I substituted yellow squash, zucchini and eggplant leftover from Monday's grilling and sauteed carrots as a sweet potato replacement. Instead of the Kashi pilaf mix, I used the Basmati and Jasmine Rice (Uncle Ben's Ready Rice) packs I'd gotten on sale at Publix. For the sauce, I used several of the flavors highlighted on the box - curry (which is a blend of coriander, turmeric, fenugreek, cumin, cinnamon, ginger, and black pepper), sesame seed oil, coconut cream (coconut milk worked in its place) with extra cumin, garlic, ginger for good measure. A humble can of tomato soup was the perfect addition for the red sauce. Sugar content in the coconut milk and tomato soup will burn if the heat is too high, so I added a can of water to give the sauce time to simmer and thicken. Here's the approximate list of ingredients for you to try.
- 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!