YELLOW
CURRY
Save time by prepping this dish’s incredibly flavorful broth in the
Magic Bullet!
1 Tbsp coconut oil,
melted
2 boiler onions (or ¼
onion, quartered)
¼ inch chunk fresh ginger
½ garlic clove (about
¼ tsp chopped garlic)
2½ tsp curry powder
¾ cups coconut milk
2 Tbsp water
juice of
¼ lemon
2 new potatoes,
quartered
1 carrot, peeled and
cut into chunks
4 oz chicken, cut into
1-inch pieces
1 cups cooked white or
brown rice
Serves: 1
1 Add coconut oil, onions, ginger,
garlic, curry powder, coconut milk,
water, and lemon juice to the Tall Cup.
Blend for 10 seconds, then transfer
mixture to a small saucepan on the stove
over medium heat.
2 Bring to a boil, then add potatoes
and carrots and reduce heat to medium
for 20 minutes.
3 Add chicken pieces and cook for
an additional 10 minutes. The curry
is ready to eat when the carrots and
potatoes are tender and the chicken
is cooked through. Spoon over rice
and enjoy!
STUFFED
BELL PEPPERS
Skip the takeout and whip up a batch of this tasty vegetarian dish
next time you’re looking for a quick dinner. Don’t let the absence of
meat fool you; these peppers are loaded with fiber-rich brown rice
and black beans, zesty tomatoes, and a wide array of aromatic
herbs and spices to keep your tummy full and satisfied until breakfast
rolls around.
2 bell peppers, halved
with seeds and
veins removed
1 cup baby spinach
2 boiler onions (or ½
small onion, cubed)
1 clove garlic
1 cup canned black
beans, drained
¾ cup cooked brown
rice
5 cherry tomatoes
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1 Tbsp Olive oil
½ tsp salt
Serves: 2
1 Preheat oven to 400°F.
2 Add spinach, onions, garlic,
tomatoes, chili powder, cumin, paprika,
olive oil, and salt to the Tall Cup. Blend
until ingredients are evenly mixed.
3 Add beans and brown rice, then stir
to combine.
4 Portion mixture between the two bell
pepper halves and bake in the oven for
20 minutes.
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