This is a simple and delicious meal I often make on weeknights. It is healthy and hearty and my whole family loves it. It isn’t completely homemade, but I never feel a meal has to be to be good. This saves a lot of time and makes a satisfying meal your family will be sure to love. I hope you enjoy it as much as we do! You can also easily make this meal vegetarian by simply not adding the chicken and only using vegetables, or adding some tofu.

You will need:
1 jar of Trader Joe’s brand Red Curry Sauce
1 small head of cauliflower
1 Red pepper
1 onion
1 – 1 1/2 cups of broccoli
1 large carrot, or 2 medium carrots
2 large chicken breasts (you can use more if desired)
1 can of light coconut milk (optional)
1 cup of Basmati Rice, uncooked
2 cups of water
1 package of storebought naan bread (package usually comes with two pieces of naan)
olive oil
2 cloves of garlic
Red pepper flakes
chopped cilantro

step 1: Rinse the rice under cold water in a fine sieve to remove residue on the rice. Place rice into a medium saucepan and add two cups of water. Cover with a lid and cook on high until bubbling, then reduce head to medium-low and cook until rice is tender. DO NOT STIR THE RICE!.

step 2: Meanwhile, chop all the vegetables into bite size chunks, except for the carrot. Then add to a large skillet. For the carrot, use a vegetable peeler and peel off the rough outer skin. Then continue to use the peeler to shave long thin strands of carrot and add it to the other vegetables in the skillet. Add about 2 Tbsp. of water to the vegetables and cover the skillet with a lid. Steam the vegetables on a medium heat until just tender. Remove the vegetables from heat and set aside in a bowl.

step 3: Preheat oven to 400 degrees F. Rinse the chicken and pat dry with a paper towel. Remove fat and discard. Cut chicken in bite size chunks and add to the skillet with a drizzle of olive oil. Saute over medium heat until no longer pink. Add salt and pepper to taste.

NOTE: once your rice is done cooking just remove the pan from the heat and leave the lid on until ready to serve to keep rice warm.

Step 4: Add vegetables back into the skillet with the cooked chicken. Add in the entire jar of Trader Joe’s Red Curry Sauce. Simmer on low and stir occasionally until everything is coated and heated through. If you desire, add int he coconut milk and stir until well blended into the curry sauce. Cook until heated through.

Step 5: Meanwhile, while the curry is simmering, Place the naan bread slices onto a baking sheet and brush with olive oil. Then crush one clove of garlic per piece of naan bread and spread evenly over the surface. Place tray of naan bread into the oven and cook for about 8 minutes until crisp and heated through. Remove tray and cut naan bread into slices.

Step 6: Serve curry over a bed of the rice garnished with red pepper flakes, cilantro, and 2 wedges of naan bread. Enjoy!