First here is the Curry Sauce recipe that I mentioned on the FB page. I am including Curry Root Vegetable in Monday's menu, but we also used this sauce and added chicken thighs, cashews, potatoes, avocado and more coconut milk and made a chicken curry that tasted exactly like you get at a Thai restaurant. You can't serve it over rice though - so some may not want it. It was yummy just as a soup though.
Curry Sauce
1 TBS cooking fat
1/2 diced onion
1 1/2 tsp fresh ginger
1 clove minced garlic
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 cups full fat coconut milk
zest of 1 lime and juice of 1/2
1/2 tsp salt
1/2 tsp pepper
**use cayenne pepper to taste depending on how much spice you want**
Heat fat in skillet and add onion, then add ginger, and then garlic. Cook all for 3-4 minutes.
Add both curry powders and stir quickly to open up flavor, then add coconut milk. Turn heat down to low and allow mixture to simmer and thicken about ten minutes. Season with lime zest and juice - salt and pepper.
May store in fridge for 5 days.
Monday
Breakfast (serves 2-3)
Spinach Frittata
Set oven to broil or 500 degrees
In bowl whisk 6 eggs with salt and pepper
Heat a large oven safe skillet over medium heat and melt cooking fat. Add onions and diced tomatoes and stir until softened. Add two large handfuls of spinach and let it wilt for about 20 seconds. Add the eggs and fold them into the veggies. Cook without siring to let the eggs set on the bottom and sides of the pan - 3-4 minutes. Lay a few slices of tomato on top and drizzle lemon juice and sprinkle lemon zest over the mixture.
Broil 4-6 inches from top of oven for about 3-5 minutes until top is golden. Slice and serve hot.
Lunch
Butternut Squash Soup and Green Salad
3 TBS cooking fat
1/2 cup diced onion
3 cups peeled and seeded butternut squash
2 cloves minced garlic
1/2 tsp ground ginger
4 cups chicken broth
1 tsp salt
1/2 tsp pepper
Melt cooking fat over medium heat, add onion and stir. Add garlic, squash, and ginger and stir until garlic becomes aromatic - about 1 minute.
Add chicken broth and bring to a boil over high heat. Boil until squash is soft - about 10 minutes. Remove pot from heat.
In one or two batches process in a vitamix or food processor until smooth. Return puree to pot. Heat over medium-high heat until thick.
*I added a bit of coconut cream to help it thicken and I also added garlic powder and 1 drop of nutmeg essential oil - it is not a very thick soup, but it has a great flavor. **
Dinner
Chicken Meatballs with Roasted Root Vegetable Curry
Chicken Meatballs (serves 2-3)
1 pound ground chicken thigh (or any ground meat)
1 large egg, beaten
1/2 onion finely chopped
2 cloves minced garlic
2 tsp minced fresh oregano
1 tsp salt
1/2 tsp pepper
2 TBS cooking fat
**adding a small amount of almond or coconut flour will make the meatballs more dense - your choice**
Preheat oven to 350 - line baking sheet with parchment.
Mix all ingredients except cooking oil together in large mixing bowl and form into meatballs.
Melt cooking fat in large skillet and add meatballs in batches. Cook for 30 seconds per side, browning all over. Add more fat as needed.
Transfer to baking sheet and cook for 8-10 minutes. Let rest for 5 minutes before serving.
Roasted Veggies (adjust amounts for your family - this serves 2-3)
1 cup peeled diced potato (any variety)
1 cup peeled diced rutabaga
1 cup peeled diced turnips
1 cup peeled diced parsnips
1 cup peeled diced carrots
1/4 cup cooking fat
1/2 cup home made Curry Sauce
In large mixing bowl combine veggies and oil - toss until coated. Spread on to multiple baking sheets lined with parchment- veggies need to be in a single layer.
Roast for 30-40 minutes on 400 until lightly brown and fork tender. Top with curry sauce and a few meatballs.
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