Curried Chicken and Pink Vegetables

Lunch was Chicken Curry

Chicken Curry

chicken, enough for two people for two meals

1 1/2 teaspoons curry powder

1/2 teaspoon chilli powder

1/2 teaspoon pepper

1 teaspoon salt

2 tablespoons coconut oil

Fry. When nearly done, add:

1/2 cup mushrooms.

Cook for another five or ten minutes.

Pink Vegetable Curry

Put into frying pan over medium heat:

2 tablespoons coconut oil

3 cloves garlic, crushed

2 green chillis, sliced

Cook for a few minutes, then add

1 1/2 teaspoons curry powder

1 teaspoon chilli powder

1 teaspoon black pepper

1 tablespoon crushed red chillis

1 teaspoon salt

Cook for a minute, then add

1 cup water

1 large potato, cubed

1 carrot, cubed

2 bombay onions, chopped coarsely

4 capsicum, sliced

beet tops, chopped

I refer to it as pink because the beet tops color soaked into the other veggies and turned it slightly pink.

And served, of course, with pink rice.

The beet tops belong with the beet root that we bought yesterday. In other words, we didn’t buy just beet tops, we bought the whole thing, root and top and all. That’s how beets are sold here. The tops were not in great condition – ended up throwing about half of it away. Dem’s du breaks. Oh well.

Author: LMAshton
Howdy! I'm a beginner artist, hobbyist photographer, kitchen witch, wanderer by nature, and hermit introvert. This is my blog feed. You can find my fediverse posts at

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