Spicy curry is probably something you reserve for dining out or ordering in. But you can whip up a batch on your own without spending hours in the kitchen or dropping tons of cash. This veggie-loaded recipe will keep you healthy and full. In order to view the video, please allow Manage Cookies
“Serrano chili peppers contain a compound called capsaicin which boosts your metabolism and decreases the risk of overeating,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA.. Brussels sprouts, broccoli, and cauliflower all have the added bonus of detoxifying your liver, she adds. Price per serving: $8.90
The Surprising Way Curry Can Benefit Your Most Intense Workouts
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Makes 2 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
1 tbsp coconut oil 1/2 yellow onion, diced 1/2 serrano chili, diced 2 carrots, diced pinch of salt 8 oz thinly sliced chicken breast 2 cups broccoli, chopped 2 cups cauliflower, chopped 1 can full fat coconut milk 2 tsp curry powder Topping: 1/2 cup green onions, diced, 1 lime
How to make it
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes. Add chicken and cook for 5 to 6 minutes on each side or until done. Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes. Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes). Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
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Spicy curry is probably something you reserve for dining out or ordering in. But you can whip up a batch on your own without spending hours in the kitchen or dropping tons of cash.
This veggie-loaded recipe will keep you healthy and full.
In order to view the video, please allow Manage Cookies
“Serrano chili peppers contain a compound called capsaicin which boosts your metabolism and decreases the risk of overeating,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA..
Brussels sprouts, broccoli, and cauliflower all have the added bonus of detoxifying your liver, she adds.
Price per serving: $8.90
The Surprising Way Curry Can Benefit Your Most Intense Workouts
Read article
The Surprising Way Curry Can Benefit Your Most Intense Workouts
Read article
The Surprising Way Curry Can Benefit Your Most Intense Workouts
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
1 tbsp coconut oil 1/2 yellow onion, diced 1/2 serrano chili, diced 2 carrots, diced pinch of salt 8 oz thinly sliced chicken breast 2 cups broccoli, chopped 2 cups cauliflower, chopped 1 can full fat coconut milk 2 tsp curry powder Topping: 1/2 cup green onions, diced, 1 lime
How to make it
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes. Add chicken and cook for 5 to 6 minutes on each side or until done. Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes. Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes). Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
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Makes 2 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
1 tbsp coconut oil 1/2 yellow onion, diced 1/2 serrano chili, diced 2 carrots, diced pinch of salt 8 oz thinly sliced chicken breast 2 cups broccoli, chopped 2 cups cauliflower, chopped 1 can full fat coconut milk 2 tsp curry powder Topping: 1/2 cup green onions, diced, 1 lime
How to make it
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes. Add chicken and cook for 5 to 6 minutes on each side or until done. Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes. Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes). Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
Makes 2 servings
Prep time 10 min.
Cook time 30 min.
Prep time 10 min.
Cook time 30 min.
Prep time
10 min.
Cook time
30 min.
Ingredients
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 1/2 serrano chili, diced
- 2 carrots, diced
- pinch of salt
- 8 oz thinly sliced chicken breast
- 2 cups broccoli, chopped
- 2 cups cauliflower, chopped
- 1 can full fat coconut milk
- 2 tsp curry powder
- Topping: 1/2 cup green onions, diced, 1 lime
How to make it
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes. Add chicken and cook for 5 to 6 minutes on each side or until done. Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes. Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes). Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
In a large pan or wok over medium heat, combine the coconut oil, yellow onion, carrots, and serrano. Saute for 3 minutes.
Add chicken and cook for 5 to 6 minutes on each side or until done.
Add broccoli, cauliflower, and salt. Saute for 8 to 10 minutes.
Add coconut milk, 1 cup water, and curry powder. Bring to a boil, then reduce to a simmer. Cover and allow to cook until veggies are tender (about 5 to 10 minutes).
Serve with 1/4 cup green onions per bowl and 1/2 lime, squeezed.
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