Written with love, by Sarah-Elizabeth Labelle
One way my fiancé and I love to spice up our date nights is to cook something new and exciting. A tag team effort to cook supper always reminds us of how well we bump into each other. Between our tiny kitchen and a dog or two on the floor between us, it can be more like musical counter tops than anything else. In the end we always wind up laughing as I usually tear up from the onions, and he has to check the recipe one too many times, all while the pot of potatoes are bubbling up (easy fix for that, by the way, is to rest a wooden spoon on the top of the pot). It’s a great way to remind each other why you are the great team everyone knows you are.
With my very own wedding just around the corner, with final payments and unexpected costs popping up everywhere, date night becomes ever more important as a way to take a deep breath. The last few weeks up to the wedding can be the most stressful time for a bride, and believe it or not, the groom as well. Take time out for one another, so you’re not at each others' throats!
Ingredients
· ½ cup of diced carrots
· ½ cup of chopped onions
· 3-4 chopped garlic cloves
· 2 tbs of curry powder
· ½ red pepper, diced
· 3 tbs of olive oil
· 1 tsp of cinnamon
· 1 tsp of paprika
· 1/3 of a ginger root, diced
· 1 cup of chicken stock
· 1 tbs of tomato paste
· ½ cup of plain yogurt
· ¼ cup of coconut milk
· ½ head of cauliflower
Directions
1. Dice up potatoes, and cauliflower and let steam for 10 minutes
2. Dice up chicken into small cubes, spice and let sit in fridge while you create the curry sauce
3. In a large pot, on low-medium heat, add olive oil, onions, garlic cloves, red peppers and ginger root
4. After 1-2 minutes of stirring, add in curry powder, cinnamon, and paprika
5. Brown chicken in a separate frying pan
6. Next add in chicken stock, potatoes, chicken and cauliflower, mix well
7. Turn up the heat to medium; add in tomato paste, yogurt, and coconut milk
8. Mix well on medium heat for 10 minutes, serve
