Dairy-Free and Delicious: Curry in a Hurry

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I have been cooking dairy-free meals for my husband for almost 2 years now. The entire first year was incredibly stressful and somewhat disastrous, but now I’m settling into it and finding meals he actually likes and doesn’t get sick of. This month I ordered a #10 can of Thrive Life chicken and I love having it on hand to make lunches quick and easy. So far, I’ve used the chicken in pot pie, chicken salad, and curry, and I’m excited to try a few new ideas soon.

Feel free to substitute a different curry simmering sauce, but check the labels because most of them contain milk. And use whatever bag of frozen vegetables you like; this is more of a formula than a recipe.



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Dairy-Free and Delicious: Curry in a Hurry
  1. Steam the vegetables in microwave according to package directions. While the vegetables cook, refresh the chicken with the water and bouillon in a small bowl.
  2. Heat oil in a pan. Add garlic and ginger and stir until fragrant and beginning to "pop," about 30 seconds. Add in vegetables, chicken, and curry simmer sauce.
  3. Bring to a light boil and then turn down heat and simmer 5-10 minutes.
  4. Let the curry cool before dividing into 2 lunch containers; serve with brown rice.
Recipe Notes

For more information on Thrive Life foods, check out my Thrive Life 101 page, visit my consultant website, or contact me. Thanks, and Happy Thriving!

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