The Ardent Prep: Turmeric Ginger Coconut Curry

This is the second recipe in The Ardent Prep series “Chicken, Rice, and Caramelized Onions.” To visit the original blog post, click here. To see the other two recipes in this meal prep series, click the links at the bottom of this page. Note that there are no caramelized onions used in this recipe. The onions are used in the other two meals. I hope you enjoy this delicious and easy recipe!

Ingredients

2.5 cups prepped rice

Approximately 1/3 prepped chicken breast, sliced

2 cloves garlic, minced

1 inch piece fresh ginger, grated

1 medium jalapeno pepper, seeds removed and finely chopped

1 tsp ground turmeric

1 16oz can full-fat coconut milk

1-2 heads broccoli, cut into florets

Cilantro and lime wedges, if desired, for serving

Instructions

  1. In a medium skillet, heat 1 TBSP olive or coconut oil over medium heat. When oil shimmers, add garlic, ginger, and jalapeno*. Saute until fragrant, approximately 2 minutes.
  2. Add turmeric and stir to coat the garlic, ginger, and jalapeno mixture. Allow the spice to “bloom” by cooking it in the hot pan for about 30 seconds. Then, add entire can of coconut milk.
  3. Reduce heat to medium low and simmer the sauce for about 10 minutes, until slightly thickened and glossy. Add salt and pepper to taste.
  4. In a separate pot, steam broccoli florets, approximately 6 minutes or until tender.
  5. Assemble bowls. Add rice to the bottom of a bowl and top with sliced chicken and steamed broccoli. Spoon curry sauce over the top of the bowls, using as much or as little as you like. Garnish with fresh cilantro and lime wedges, if desired. Recipe will yield about 3 adult-sized bowls.

*for added heat in this recipe, leave seeds in jalapeno. Alternatively, add crushed red pepper flakes or a pinch of cayenne pepper to taste.

Chicken Cheesesteak Skillet

Caramelized Onion, Kale, and Goat Cheese Bowls with Homemade Balsamic Glaze

Citrus Ginger Green Smoothie

If you’re anything like me and, well, the rest of the population, you get hungry between lunch and dinner. It’s inevitable, regardless of how big of a lunch you eat. While I would gladly eat dinner at 5pm on the dot, my boyfriend isn’t quite so keen on that timing, seeing as he often doesn’t get home from work until 6:30 at the earliest. At the risk of eating dinner without him every night, I strategically pick afternoon snacks that are satisfying and delicious that aren’t too filling that I can’t eat a solid dinner later on.

This green smoothie is perfect. It’s healthy, loaded with immune-boosting ingredients, and colorful to boot. Plus, it’s sweet. Enough said. If you wanted to make this more of a meal rather than a snack, I would suggest beefing it up by adding something along the lines of half an avocado, a scoop of protein powder, or a banana.

Ingredients:

One small mango, peeled and pitted

5 frozen pineapple chunks

2 small oranges (clementines or mandarins work great), peeled

Juice of 1/2 lemon

Juice of 1/2 lime

Heaping handful baby spinach

1/2 tsp ground ginger

1/4 tsp ground turmeric

Dash of cinnamon

Water, to cover

Instructions:

  1. In a high-speed blender, combine all ingredients and add water to cover.
  2. Blend on high for 30 seconds or so until smooth and no chunks remain.
  3. Sip and enjoy!

If you make this recipe, don’t forget to post and tag me @theardentcook on Instagram. Thanks for stopping by!