Okay, here’s something fairly healthy, or at least something that’s easy to modify into a healthy dish: curry.
Kevin and I had been on the hunt for a while for a curry sauce we liked. Cost Plus’s jarred stuff let us down, and when we got a curry-powder spice packet, the sauce turned out too thin. Then we discovered Taste of Thai’s curry paste and our lives changed, y’all.
Just add a tablespoon of the paste to a can of coconut milk, heat, and stir. The final product is pleasantly warm – it’s near the end of my spice tolerance – although we discovered that it had a tendency to get spicier the longer it sits in the fridge. The packet will make about three dishes’ worth of curry, and it lasts up to three months, but that third dish will be pretty fiery.
I think pretty much anything can go in curry: peppers, potatoes, broccoli, cauliflower, carrots, etc. My favorite additions are red bell peppers and pineapple to cut down on the spice in the sauce. I also add chicken sauteed with curry powder, cumin, and pepper.
Other ways to make this healthier: use shrimp or tofu, cook the sauce with reduced-fat coconut milk, and serve over brown rice.
What other dishes have you guys tweaked to make healthier?