A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Quick Dinners: Vegetable Curry with Grilled Chicken

Last night I had a good friend come over bearing gifts of delicious food and wine [my kind of dinner party!].  She sourced a vegetable curry recipe from Cooking Light, and I made a simple yellow curry grilled chicken to go along with it.  The meal was so satisfying, I had to share it with everyone.  

Vegetable Curry [taken from Cooking Light]

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 teaspoons Madras curry powder
  • 1/2 cup organic vegetable broth (such as Swanson)
  • 1/4 teaspoon salt
  • (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plain 2% reduced-fat Greek yogurt


  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Add sweet potato and sauté for three minutes.
  3. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
  4. Add broth, salt, chickpeas and tomatoes; bring to a boil.
  5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
  6. Sprinkle with cilantro; serve with yogurt.

Yellow Curry Grilled Chicken

  • 1 1/2 teaspoons olive oil [plus more for grill pan]
  • 4 5oz. chicken breasts
  • 1 teaspoon yellow curry powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon white wine vinegar
  • red pepper flakes [just a pinch]


  1. Combine all ingredients in a plastic bag and marinate for 15-20 minutes
  2. Wipe off excess marinade [unless you prefer things quite spicy!]
  3. Heat a bit of oil in a grill pan [I use spray, but use whatever you prefer] on medium high heat
  4. Cook chicken for 4-5 minutes per side, until chicken is browned
  5. Allow chicken to rest for 2 minutes and dice into 1/2 inch pieces [works as the perfect size for combining with the vegetable curry]

Serves 4

Here I show all the components of the dish separate, but shortly after photographing, everything was folded together with the greek yogurt to help create a wonderful, velvety sauce.  This recipe was completed in under a half hour, and could be made even faster if you prep all your vegetables ahead of time.  Yum!