There’s nothing that says comfort food like a big warm bowl of curry – or maybe that’s just us. Anyway, we love using our dad’s wild pheasant in different ways, and today we were inspired to try it in a curry. Not everyone is as lucky as we are to have access to wild-caught pheasant, so this recipe can easily be substituted with the protein of your choice.

 

Here’s what you’ll need:

1/2 medium cauliflower head, chopped

2 medium zucchini, chopped
1 cup shredded carrots
2 cups shredded or diced pre-cooked pheasant (any form of poultry will work)
1/2 diced yellow onion
3 cloves minced garlic
1 cup full-fat coconut milk

1 cup chicken broth
1 Tbs curry powder
1/2 tsp ginger
1 Tbs coconut oil
1/4 tsp arrowroot power
Salt and pepper to taste

 

Directions:

  1. Sautee onions and garlic in coconut oil
  2. Add milk, broth, curry powder, ginger, and arrowroot powder and allow mixture to come to a soft boil
  3. Allow to boil for about three minutes
  4. Add vegetables and pheasant
  5. Stir, cover, and simmer for fifteen minutes, stirring occasionally
  6. Serve on a bed of rice, quinoa, or eat by itself

 

Nutrition Facts:

Total Servings: 5
Calories: 188
Protein: 20.2g
Carbs: 14.3g
Fat: 6.1g

 

If you’re feeling fancy…

Top it off with fresh cilantro

or

Throw it all in the Crock-Pot and allow to cook while you’re at work

or

Add potatoes, peas or any of your fave veggies that you have available