Chicken and vegetables over rice
Chicken and Vegetable Curry, served with rice.

We want to eat a healthy diet, so we make sure to eat plenty of fresh vegetables. By eating the produce that is in season or on sale, we are able to keep our grocery budget low without resorting to ramen.  The vegetables used in this curry were a bargain! The produce market we frequent when we’re in the Phoenix area had a box of carrots in assorted colors-purple, orange, yellow and white- for only $2.  It was at least 6 lbs of carrots.  None of them were spoiled.  They were “ugly,” with some cracks and funny shapes, but perfectly fine.  Some of them went into this curry dish- the rest were sliced and cooked and sitting in the fridge to have tomorrow. We also picked up a 50 cent head of cauliflower, a bunch of asparagus for 99 cents per pound, and some yellow summer squash for 25 cents per lb.  Here’s what we did with them:

Chicken and Vegetable Curry

serves 4

1 can coconut milk

1 Tbsp curry powder

1/2 bunch cilantro, chopped

2 medium summer squash, sliced

half a head of cauliflower, cut into small florets

6 carrots, sliced

1/2 lb asparagus, cut into 1-inch pieces

2 large boneless chicken breasts, sliced 1-inch thick

Your source of heat can be a camp stove, grate over a bed of coals, or cooktop in an RV.  As you can see from the photos, I cooked this in the RV.  It’s been too dry and windy for a campfire this week.

Oil a skillet and place the chicken slices in a single layer. Season with salt and pepper.


Two cast iron skillets; one contains sliced chicken and the other, mixed vegetables


In a Dutch oven or pot with a lid, place all the cut-up veggies with salt and a few cups of water. Cover and steam.

In the meantime, gently shake the can of coconut milk, then open and pour into a bowl.  Add curry powder and chopped cilantro.


Bowl with a whisk and curry sauce


Once the chicken is cooked, cut the larger slices into bite-size pieces. (Cutting it too small before cooking can cause it to dry out too much during cooking)  Once the veggies are tender, drain off any extra liquid.


Carrots, asparagus, squash, and cauliflower in a colander


Combine veggies, chicken, and sauce.  If the sauce seems too thin, you can thicken it with some cornstarch.  Simply ladle about half a cup of the liquid into a cup or bowl and add a Tbsp of cornstarch.  Whisk it together until smooth, then pour it back into the pan and mix well.

I hope your family enjoys this chicken and vegetable curry as much as mine did! Feel free to mix it up using whatever veggies you like best. This is a great way to use seasonal vegetables and stretch your food budget while eating a nutritional and balanced diet.