Is there still time to cram in a few more healthy January recipes?

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Good, because I’ve got one today that I’m hoping you’l love. I don’t make Indian food nearly as often as I should. I thoroughly enjoy all the flavors involved in curries but the reason I don’t add these recipes to the menu too often is because not everyone in my house likes them like I do.

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Hey, that’s fine with me by the way, as a foodie I’ve accepting taking the teasing I sometimes get from my family about some of the strange foods I love. For example, I love brussels sprouts. I know it’s not everyone’s favorite, but I don’t care. I’ll just be over here shamelessly chowing on my sprouts and the haters can go eat a biscuit. Haha, I’m kidding (mostly).

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Anyway, this was one of the rare times when I just really needed to make a curry so I went for it. I also decided to serve it with some of my beloved black rice. Would you believe me if I told you this black rice is from the same very small bag I used the last time I shared a recipe using black rice?

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I’m guessing it must seem like if it’s made its way onto the blog I must make it a lot, but honestly it’s not very common for me. I just happen to love how it looks and whenever I do cook it I can’t help adding it to a photo of something. Although, I do love the taste and texture as well. It’s a very nutty rice with a great bite to it. If you haven’t tried it I’d recommend it.

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If you’re familiar with Thai and Indian cuisine at all you might know that they use quite a bit of coconut milk and sometimes nut butters. While I absolutely will not be giving up these things anytime ever, I realize they’re not exactly on the light side so I thought it would be nice to make a lighter version to show how it can be done without sacrificing flavor.

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There’s actually 2 ways of doing it, one is the vegan version using lite coconut milk and chickpeas and the other version uses non-fat Greek yogurt and chicken. Both versions are delicious but since I’m obsessed with Greek yogurt I tend to go for that one more often.

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I’ll share the details on it in the recipe though so you can choose the one that best fits your needs. Oh, and lastly, I was keeping this pretty much as light as possible by using powdered peanut butter, but it can easily be substituted with regular peanut butter if you prefer a creamier curry.

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ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent.