Curry in a Hurry

I rarely cook. Typically, I buy the groceries and bring them home for Blake to use. He is just a million times better than me at cooking. He is the “a little of this a little of that” type of chef. I am the OCD type that reads the entire recipe, measures everything out and puts in into little bowls, prechops everything and THEN I start cooking. It’s definitely an ordeal.

The other night I was flipping through Cooking Light when I found a healthy and fast Indian Curry dish. It said 20 minutes. I begged to differ knowing my cooking style. I made a few changes to suit our tastes, and believe it or not, had it done in 27 minutes flat!

Be warned, it is pretty spicy, but you can alter the amount of crushed red pepper that you choose to add. Blake loves it miserable-hot, so I took one for the team. Happy Eating!

Bombay Indian Curry with Shrimp and Filet Mignon

Serves 4
Total Cost- $8.80
Total Cost per person- $2.20








Sales used in this recipe-

Spices from Big Lots, Filet at Costco, frozen shrimp from Costco, Frozen veggies $0.50 off


–  1/4 cup Canola oil

–  1/2 lb peeled a deveined shrimp

–  1/2 lb steak- cubed

–  3/4 tsp salt

–  1/4 tsp black pepper

–  1 1/2 small onion chopped (buy prechopped to save time)

–  1 1/2 tbsp curry powder

–  1 tbsp mustard seed

– 1/4 tsp ground cinnamon (don’t overdo this)

– 1/8 tsp ground red pepper (more or less to heat liking)

– 1 1/3 cup hot water

– 1 cup frozen mixed veggies


1. Heat 2 tsp canola oil in Dutch at medium high heat.

2. Salt and pepper shrimp and cook on both sides until just underdone.

3. Remove from pan and repeat process with steak. Remove from pan.

4. Reduce heat to medium, add remaining oil.

5. Add onion and cook until translucent.

6. Add remaining salt, curry powder, cinnamon, mustard seeds and red pepper. Cook one minute. Stir constantly.

7. Add hot water and frozen veggies and bring to a boil.

8. Cover and reduce heat to medium-low and simmer for 4 minutes.

9. Add shrimp and steak back to pan and cook one minute.

10. Enjoy!

*** Serve with rice***

FUN TIP: When you cook your rice, replace some of the liquid with light coconut milk for a more authentic Indian flavor.


Basmati Hottie

Last night we had Jenny over for dinner. She and Blake have both been dying to have Chicken Vindaloo, so when the chicken breast tenders and the potatoes went on sale, I knew it was time. Blake LOVES Indian food. Vindaloo is to Indian food like Spaghetti and Meatballs is to Italian food~ simple, common and delicious.

Here is what we had:

Chicken Vindaloo with Poached Eggs and Basmati Rice

Serves 4

Total Price for 4- $8.27

Total price per person- $2.06

Total Savings for 4- $11.17

Chicken Vindaloo with a poached egg on Basmati rice

  • 3 large Vidalia onions chopped  (Publix $1.29/lb from $1.99/lb)
  • 4 medium tomatoes chopped and seeded (Garden FREE)
  • 2 1/2 tablespoons distilled white vinegar (Manufacturer’s Coupon $0.50 off- $0.89 total)
  • 2 tsp vegetable oil. (Kroger $0.50 off total $0.94 for 48oz bottle)
  • 2 small garlic clove, chopped (Publix 5/$0.99 from $1.99/lb)
  • 1 teaspoon ground turmeric (Big Lots $1.00 per bottle)
  • 1 teaspoon minced fresh ginger (Big Lots $1.00 per bottle)
  • 1 teaspoon tomato paste (Costco $2.25 off case- whole case $4.75- $0.39/can)
  • 1 teaspoon ground cumin (Big Lots $1.00 per bottle)
  • 1/2 teaspoon ground coriander (Big Lots $1.00 per bottle)
  • 1/2 teaspoon paprika (Big Lots $1.00 per bottle)
  • 1/2 teaspoon (depending on taste) cayenne pepper (Big Lots $1.00/ bottle)
  • 8 skinless boneless chicken breasts tenders or 4 boneless chicken breasts , cut into 1- to 1 1/2-inch pieces (Ingles- tenders on sale for $1.98/lb from $3.98/lb- Total $3.96)
  • 1 pounds russet potatoes, peeled, cut into 1-inch pieces (Publix 5lb bag $2.99 – $0.59 total)
  • 1 1/2 cups low-salt chicken broth or water (Costco $1.75 off of case $6.25 total for case- one can $0.52)
  • 2 cups of steamed rice (Super H $9.99 for 10 lb bag from $12.99 for 10 lb bag- total for recipe $1.00)
  • 4 eggs (Costco- 36 eggs for $1.99 or $0.05/each)

Add onions, tomatoes, vinegar, garlic and spices to a food processor (or blender if you don’t have a processor) and blend. Heat two teaspoons of vegetable oil in a large sautee pan, then add the paste. Stir occasionally for 3-4 minutes. Add the chicken and potatoes and cook for 7-9 minutes. Then add chicken broth or water and bring to a boil. Once it boils, reduce the heat to medium-low and simmer. Break 4 –5 eggs on top of the mixture and cover in order for eggs to poach and chicken to fully cook (approximately 5 more minutes). Garnish with 2 strips of crispy bacon and a few sprigs of parsley. ENJOY!