Buffalo Chicken Lasagna

One of my all-time favorite stories about Dave’s horrendous spelling, is that he once spelled “Lasagna” “Liggisana”.  Every time I see the word I say it the way he spelled it.  It just cracks me up.  I literally can’t think, spell, or say the word “Lasagna” without thinking about him.  I love it… too funny.

I suppose the reason for my inspiration to try a Buffalo Chicken Lasagna was perhaps because that Liggisana spelling Dave was in the back of my head telling my subconscious to make a new Buff Chick creation… they’re his favorite.  First we tried Buffalo Chicken Dip which is a classic in our house.  Then we did some Buffalo Spiced Peanuts (yum!), my favorite- Buffalo Stuffed Baked Potatoes, and a new hit- the Buffalo Chicken Soup.  We’ve got a whole lotta buffalo goin’ on over here.  This Liggisana takes our Buffalo Chicken loving to a whole new level.  

The inspiration for this recipe took me to googling some yummy treats.  My favorite out of the few that I found came from one of my go-to healthy recipe bloggers, Prevention RD.  I have saved so so many of her recipes, they are out of this world.  

Check out the recipe for the lasagna below, but also make sure you read my notes afterwards… my lasagna didn’t turn out as perfect as Nicole from Prev. RD’s did!  I think I need to read up on some “do’s” and “don’t’s” on Lasagna… hmmm……

Buffalo Chicken Lasagna


1 lb White Meat Chicken Breast, cooked and cubed (I boiled mine)

3 cups Low-Sodium Marinara Sauce

1 cup Frank’s Hot Sauce or Buffalo Wing Sauce

1/3 cup Water

15oz Fat Free Ricotta Cheese 

2 Large Eggs

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

Cayenne Pepper if desired

16 Whole Wheat Lasagna Noodles, uncooked

9 slices Pepper Jack Cheese


1.  Preheat oven to 350 F.

2.  Combine chicken, marinara, wing sauce, and water.  In a separate bowl, combine ricotta cheese, eggs, salt, pepper, and cayenne if using.

3.  Spray a 9×13 inch pan with cooking spray.  Spread enough sauce to coat the bottom of the pan.  Arrange 4 noodles over the sauce before spreading more sauce, then a layer of the ricotta mixture.  Add another layer noodles and of sauce repeating the process until you end with a final layer of sauce.

4.  Cover with foil and refrigerate overnight or bake immediately for one hour.  Uncover and place the pepper jack cheese slices on top.  Bake an extra 8-10 minutes uncovered so the cheese gets nice and melty.  Let stand 10 minutes before serving to firm up so you can get nice slices.

Recipe barely adapted from:  Prevention RD

Sauce on the right, ricotta mixture on the left.

Sauce on the right, ricotta mixture on the left.

Layered and baked!

Layered and baked!

Gotta love the lasagna cross-section shot

Gotta love the lasagna cross-section shot

Served these babies with a plate full of Ceasar Salad- the creamy dressing was a nice compliment to the spicy sauce.

Served these babies with a plate full of Ceasar Salad- the creamy dressing was a nice compliment to the spicy sauce.

So as I fairly warned you earlier… mine did NOT turn out as gorgeous and perfect as I’d liked it to.  Lasagna failures is a common topic in my foodie magazines, so I don’t feel that alone… right?  I’ve done some research and figured out I have a few problems that I’d love to tell YOU about so you don’t make the same mistakes that I have.

First of all… silly little me… all this time I thought my big pyrex was 9×13… it WASNT!  My dish was way too long for this lasagna.  I just couldn’t figure out why it didn’t stack right!  That’s why.  DUH.  I really shouldn’t have told you that, it’s really embarrassing.

One of the KEY tips that will help make your lasagna perfect and not dried out… is the sauce.  Make DOUBLE if you’re worried.  Have extra on hand.  Spreading the sauce on the bottom is key.  Even more key?  The sauce ontop.  You want this sauce to completely coat every inch of pasta on the top of the stacks.  This is what will keep the lasagna noodles from drying out.  

Also, I’ve commented on the original recipe at Prevention RD, and she highly recommended the refrigeration process before baking the dish.  I’ll try that next time!

Spicy Peanut Soba Noodles

I was driving through Silver Spring, Maryland where I was stationed during my training for the new job when I came to a HAULT.  Is this for real?


Am I driving around with nothing to do and did I really come across a Korean Supermarket in the process?  Yes!!!  Now, I know we have lots of these in Philly and I could easily go to one any day, but after stops at Trader Joes, Superfresh, Giant, Whole Foods, etc… who wants to go to another market?!  This was meant to be.

After walking around aimlessly in awe of all of the new produce, types of kimchi and rices, I stopped and literally just stared at the noodle section.  I was in heaven.  I decided that I had to buy some, and good ol’ Soba was the winner.  While Soba Noodles are available at some markets, they certainly aren’t abundant and certainly aren’t affordable.  I’m talkin’ I got a 2lb package for $2.99.  Awesome.

Now that I’m back home and busy as a bee trying to start my business in my new job… I’ve had little time (and cash flow) to go food shopping for us.  I’ve been making some pretty creative things, but last night I just was craving something warm… and spicy.  The soba noodles popped into my mind and I just could not get them to go away.  So, soba noodles it was!

I modified a recipe I’ve saved from Cooking Light and whipped up some pretty delicious (warm and spicy) Soba Noodles.

Okay, if you’re sitting here and you’re all like… “wtf is Beth talking about, what are Soba noodles?!?!” … take a second and check this out  or just be happy with my explanation:  they are really pretty and delicious buckwheat noodles that take like two seconds to cook and taste extra nutty and work well in most Asian dishes.

Soba Love

Soba Love

Oh, and I do of course have to mention that one cup of cooked Soba is over 100 calories less than one cup of cooked spaghetti.  BAM.

photo from Gourmet Garden

photo from Gourmet Garden

Another star of this quick and easy noodle dish that I absolutely HAVE to tell you about is my new Gourmet Garden herbs!  You’ve probably seen these in the refrigerated section in your produce aisle, but have you used them yet?  They are a lifesaver! These tubes are jam-packed with fresh herbs that are pre-washed, chopped, ready to use and will NOT go bad as fast as regular fresh herbs (my downfall when using herbs).  In this recipe, I used Chunky Garlic, Chili Pepper, and Ginger.  No spicy, garlicky, smelly hands… no peeling, no chopping.  Ah-May-ZING!

these bad boys are the bomb.com!

these bad boys are the bomb.com!

Spicy Peanut Soba Noodles


2 bundles Soba Noodles

2 Chicken Breasts

Green Beans, Carrots, Broccoli, or other Veggies as desired

1/3 cup Water

1/3 cup Reduced Fat Peanut Butter

1 Tablespoon peeled, chopped Ginger (Gourmet Garden)

3 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Honey

1-2 teaspoons Crushed Red Pepper

1 pinch Ground Cayenne Pepper

1 teaspoon Gourmet Garden Chili Pepper

1-2 teaspoons chopped Garlic (or Gourmet Garden)

Green Onions, sliced (I used my Freeze-Dried Chives)

1/4 cup chopped Dry Roasted Peanuts


1.  Boil the chicken, cut into 1-inch chunks or strips, whichever you prefer, and set aside.  Cook whatever vegetable you want to use too.  Set aside.

2.  To cook the Soba Noodles, bring salted water to a rolling boil.  Drop the noodles in and lower the heat a little.  Boil for 4-5 minutes.  Drain and rinse under very cold water.  This will help prevent the noodles from clumping up and sticking together.

3.  Meanwhile, stir the water, peanut butter, soy sauce, ginger, peppers, and garlic together in a medium-sized bowl with a whisk until well combined.  Taste and re-season according to how hot you prefer.

4.  Combine the noodles, chicken, veggies, and sauce.  Top with crushed peanuts and green onions.  Serve and enjoy.

Recipe inspired by:  Cooking Light

Mix up that sauce

Mix up that sauce

Crush some peanuts

Crush some peanuts

Combine everything together...

Combine everything together…



I don’t think there’s any better sauce than one that’s sweet, spicy, and has peanut butter.  I mean, really… how can it get better than that?  The Gourmet Garden herbs were kick-ass in the sauce and saved me so much time.  And needless to say, I am in Soba love!  MMM!

Check out Gourmet Garden on Twitter @FreshMadeEasy

Find Soba Noodles Here

and while you’re at it, look at these other sweet n spicy recipes from yours truly!

Mango-Sriracha Chicken

Mango-Sriracha Chicken

Slow-Cooker Asian Beef

Slow-Cooker Asian Beef

Peanut Butter Soba

Peanut Butter Soba

Sweet n Spicy Citrus Marinade

Sweet n Spicy Citrus Marinade

Dak Bokkeum w/ Spinach (Korean Stewed Chicken)

com·fort food
  • 1.  food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

What’s so great about comfort food is that it can really be anything.  It’s all personal.  Comfort food is about what makes YOU feel good.

It might be warm and gooey like home baked chocolate chip cookies.

It might be cheesy and creamy like a mac and cheese.

It could even be crispy and crunchy like deep fried chicken.

For my boyfriend Dave and I… comfort food is Asian Takeout.  Thai, Indian, Szechuan, or plain old Chinese… any type will do the trick.  It’s just so darn comforting.  Add some spice and you’ll probably make something that we’ll consider our “favorite meal ever”.  We just love the stuff.

I’m so excited to share this recipe with you not only because it’s delicious, but because I found it on a Cooking Light Comfort Food collection.  I couldn’t believe this was on there… right up our alley.  This unique Korean chicken dish is on the same list as some pretty soul-soothing recipes like Chicken Noodle Soup, Pot Roast, Meatloaf, and so many more.  It was just sitting there on the webpage screaming for me to make it.  So I did.

Dak Bokkeum w/ Spinach (Korean Stewed Chicken)

Recipe Makes:  4 Servings


  • 1/3 cup gochujang (Korean chile sauce)*
  • 1/4 cup (1/2-inch) slices green onion bottoms
  • 2 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced peeled ginger
  • 2 tablespoons dark sesame oil
  • 1 tablespoon brown sugar
  • 3/4 teaspoon crushed red pepper
  • 2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
  • 1 1/2 cups uncooked short-grain white rice (I used Wegman’s Aztec Blend: Ancient Grains, Red Rice, Brown Rice, and Split Peas)
  • 1/3 cup water
  • 3/4 cup slices green onion tops
  • 1 (5-ounce) bag fresh baby spinach
  • 1 tablespoon toasted sesame seeds


  1. Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.
  2. Cook the rice according to the package directions.
  3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Recipe from:  Cooking Light 2012

*Note about Gochujang: Gochujangis an indispensable Korean sauce based on fermented soybeans and chiles. You’ll find it in Asian markets, or seek out Annie Chun’s brand, which is more widely available.  Or just use some Sriracha like I did!

**Note about serving size:  Dave and I like everything we eat to be super saucy.  This recipe above will make four servings.  I halved the chicken and the rice but kept the rest the same.  This way, there was a ton of spinach and extra sauce.  If you want to make four servings and have it be extra saucy like me… just double the sauce/marinade section.

Sweet lookin' marinade we've got here!  Whisk it up and add the chicken.

Sweet lookin’ marinade we’ve got here! Whisk it up and add the chicken.

What it looks like after a half hour.  Give it a good stir or two.

What it looks like after a half hour. Give it a good stir or two.

I really like Wegman's Ancient Grains blends.  They are hearty, healthy, and more interesting than boring old brown rice :)

I really like Wegman’s Ancient Grains blends. They are hearty, healthy, and more interesting than boring old brown rice 🙂

This recipe gets a few bonus points for asking me to use my dutch oven

This recipe gets a few bonus points for asking me to use my dutch oven



What was really exciting to me about this recipe is that it calls for Chicken Thighs.  This might seem normal to most people, but I have a hard time getting Dave to eat anything but white meat when it comes to chicken.  I decided to just go for it and the sauciness and sweet/spicy smell permeating through the house would convince him to eat it.  And it did.  And he liked it.  Go figure.

Now, what I want to know is what is your favorite comfort food?  Leave me a comment, I’d love to try some of your favorite feel-good recipes!  

Here are a few of my personal most comforting recipes on the blog so far…

Crabcake Mac & Cheese

Crabcake Mac & Cheese

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

Blue Cheese & Spinach Orzo

Blue Cheese & Spinach Orzo

BBQ Deviled Eggs

BBQ Deviled Eggs

Black ‘n’ Blue Cheese Burger Stuffed Baked Potato

Do you remember those divided plates you used to have when you were a kid?  They had cartoons in each section like this one from Sesame Street…

I may have to buy this... I love it.

I may have to buy this… I love it.

To this day, this is how I prefer to eat my food.  Divided.  Separated.  Nothing touching.

What I’ve realized is that you are either the type of person who likes messy meals, the kind where you can smush all their food together, “it all goes down the same tube, of course”… OR … you like your food separated.  You like to experience each flavor on its own before even considering mixing them together.  If you’re that person, you know you’re looking at that Sesame Street plate and thinking about getting one just like I am.

With all of that being said, I believe I have one exception:  I love a good stuffed baked potato.  The baked potato is the perfect vessel for any type of food smush.  It just tastes so good when you put loads of toppings on there and get it all mashed together with the insides.

It’s totally not like me, but for you, baked potato, I will make this exception.

My latest stuffed baked potato creation was inspired by one of my favorite burgers:  the Black & Blue.  Spicy Blackened seasoning combined with Creamy Blue Cheese is just heavenly.

Black ‘n’ Blue Cheese Burger Stuffed Baked Potatoes

Makes 2 Servings


2 Russet or other Baking Potatoes

8 oz Lean Ground Beef (I used 90/10)

2 Tablespoons (divided) Blackened Seasoning*

1/2 Onion, sliced thin

1 Jalapeno, cut in half and then into thin slices

1 Tablespoon Butter

1 Tablespoon Extra Virgin Olive Oil

1-2 oz or 1/2 cup Blue Cheese Crumbles

1 Tablespoon Olive Oil Mayo

1 Tablespoon Fat Free Sour Cream

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

Garnish:  2 Tablespoons Butter Substitute, Freeze Dried (or fresh) Chives


1.  Preheat the oven to 400 degrees.  Scrub your potatoes under cold water and then pat them dry.  You can rub them with a little olive oil and sea salt if you’d like.  Cut a line down the middle using a sharp knife so the potato doesn’t burst while it’s cooking.  Place directly on the oven rack (you can place foil on the rack below to prevent mess) and cook for about 45 min.  You can tell the potato is done when you squeeze the middle of the potato.  It will give in very easily when it’s done cooking.

2.  Meanwhile, caramelize your onions and jalapeno.  Melt the 1T of butter and olive oil in a medium-sized pan over medium heat.  Add the onions and jalapeno strips.  Cook over medium or medium low, stirring occasionally until they become caramelized.  

3.  Take the ground beef and if it’s frozen, scrape into pieces with two forks in a large pan over medium heat.  If it’s raw, chop while it’s cooking in the pan.  Once the meat is chopped, add the blackened seasoning.  Start with 1T and stir into the beef.  Once the beef is cooked through (no longer pink), taste a piece and add more blackened seasoning to your liking.  

4.  Combine the Blue Cheese, Mayo, Sour Cream, Garlic Powder, and Onion Powder in a small bowl.  Stir and set aside in the refrigerator.  

5.  Assemble the Stuffed Potato:  Open the potato by squeezing on both ends (wearing an oven mit!)  You can add a dab of butter or butter substitute onto the potato.  Add half of the ground beef, then half the onion mixture, and a big dollop of the blue cheese sauce.  Top with chives if you’d like.  

*You can use store-bought or try this homemade recipe.  I made it for another dish a month ago and put the rest in a ziplock which is what I used

photo 1 (27)

photo 2 (30)

Told ya it was smush!  MMM!!

Told ya it was smush! MMM!!

This is definitely one recipe I can get behind mixing everything together.  It was so good and really messy.  I served these colossal potatoes with some fresh broccoli to make me feel a little healthier.  Adding green to something unhealthy totally erases calories.  Duh.

Check out these other fab Stuffed Baked Potatoes too!  … they’re kinda my thing.


Sriracha White Bean Dip

SRIRACHA and pretty much anything with hot sauce, hot peppers, or spice is the specialty of our house.  Sriracha and Crushed Red Pepper can be found with the Salt, Pepper, and Olive Oil next to my stovetop.  We even buy Frank’s Hot Sauce by the gallon (not kidding).

Needless to say, my boyfriend Dave and I LOVE spicy food.  

About a month ago while on my neverending hunt for recipes to save through pages and pages of other food blogs, I came across a new Sriracha recipe that I knew I had to jot down.

This Bean Dip could fake you out into thinking it’s Hummus.  It looks just like it.  But it’s NOT!  No sesame, no Tahini to be found here.  Just some white beans, some seriously bold flavors, and our very favorite condiment- Sriracha.

Sriracha White Bean Dip

Serves: 2-4 


1 can Cannellini Beans, rinsed and drained

1 Tablespoon Grapeseed Oil (or olive oil)

1/2 teaspoon Hot Sesame Oil

2 Tablespoons Low Sodium Soy Sauce

2 Tablespoons Sriracha Hot Sauce + some more for good luck

1 Clove Garlic or 1 teaspoon Minced Garlic

1/2 teaspoon Curry Powder

1/8-1/4 cup Water (More or less for texture purposes.  You can always save some of the liquid from the can of beans for this step instead)

1 Tablespoon Lime Juice

Serve w/: Baby Carrots, Celery, Bell Peppers, Pita Bread, Crackers, etc.


Put everything in a blender and process until smooth.  Enjoy!

Recipe adapted from:  White on Rice Couple’s Spicy White Bean Dip

Nutrition Facts (4 Servings)

Calories: 121

Sugar: 2g

Fat: 4g

Protein: 6g

Fiber: 7g

Carbs: 19g

So, I’m going to challenge you to only eat 1/4 of this recipe.  It’s going to be hard.  It’s really yummy and addictive because it’s spicy.  Although it’s healthy, just like hummus, you have to be careful with your portions and not eat too much.

I made this in five minutes total after dinner the other day and split it up right away into two tupperwares for Dave and I to enjoy with carrots at work this week.

Serve at a party or just put into small tupperwares for snacks at work!

Serve at a party or just put into small tupperwares for snacks at work!

photo 3 (3)

This dip will definitely please anyone who likes spicy food… give it a try instead of hummus!

Check out these other Dips too!

Jalapeno Popper Dip

Jalapeno Popper Dip

Italian Hoagie Dip

Italian Hoagie Dip

Pumpkin Hummus

Pumpkin Hummus

The latest most adorable picture of Miss Stella May

The latest most adorable picture of Miss Stella May

Red Lentil Dahl & March SRC Reveal

I am so excited to share this amazing recipe with you!  For those of you who missed last month’s Mexican Shepherd’s Pie (yum!)… I have recently been accepted into the Secret Recipe Club, an awesome group of food bloggers who get to make each other’s recipes and post about them.  Every month, I am assigned someone else’s blog, where I can search their ENTIRE collection and re-make one of their recipes.  We then all post our results on the same day and get to see who had us too!  It’s been so fun!

Secret Recipe Club

For March’s SRC, I was assigned the blog “Chit Chat Chomp“.  What is really cool about my assignment, is that Leigh, the writer of Chit Chat Chomp, is from and lives in Melbourne, Australia!!  Holy cow!  I think that’s just about as far away as you can get from Philadelphia.  Reading her recipes and seeing the types of food that she enjoys and how it differs from mine was so interesting and fun.  Leigh’s posts about her vacations made me seriously jealous… it is absolutely gorgeous over there!

I decided to try out an Indian recipe that Leigh got from a Bill Granger Cookbook called Simply Bill.  While Indian food typically seems super complex and intimidating, this recipe is exactly the opposite as the cookbook says… SIMPLE!  That’s what I’m talkin’ about!  The recipe is for Dahl (not to be confused with Dahv, my nickname for my boyfriend Dave, hehe!) and you’re going to want to try it out for yourself.  It’s just that good.


Recipe from:  Chit Chat Chomp


2 Tablespoons Olive Oil

1 Red Onion, finely sliced

1 inch piece of Ginger, peeled & grated

1 teaspoon-1 Tablespoon Minced Garlic

1 Jalapeno or other hot pepper (I kept the seeds in for some extra heat)

1 teaspoon Sea Salt

1 teaspoon Cumin

1 cup Split Red Lentils

3 cups Water

1 Tablespoon Lime Juice

Pinch of Coriander


1.  Heat a saucepan over medium heat and add the olive oil.  Once it’s hot, add the sliced onion, ginger, garlic, jalapeno, salt, and cumin.  Cook for about 10 minutes stirring occasionally until the onion is soft.  Add the lentils and water and cook, stirring occasionally for about 20 minutes, until everything is mixed together and there is no excess water.

2.  Remove from heat and stir the lime juice.  Top with a pinch of coriander and serve hot with warmed naan bread (or other flatbread).

I LOVED this recipe.  Dahl is going to be my new thing.  It’s so good!  The entire time I was eating it, I could not figure out why it was spicy?  It took me almost the entire time eating it to remember that there was a Jalapeno WITH seeds in there.  OH RIGHT.  That’s why it’s hot.  Duh.

I had to take a shot of this pretty red onion... I never use them because they are too strong for me so I'm not used to how pretty they are!

I had to take a shot of this pretty red onion… I never use them because they are too strong for me so I’m not used to how pretty they are!

Adding in some yummy Lentils

Adding in some yummy Lentils

YUMMMMMMMM ... tummy grumbling right now!

YUMMMMMMMM … tummy grumbling right now!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

What’s really cool about Lentils is that they are so healthy.  Who knew? (not me… apparently) Lentils are super high in protein, fiber, and iron, and are very low in fat, cholesterol, and sodium.  They are cheap and as you can see, very easy to make.  I bought my lentils from Trader Joe’s a month or two ago but you can absolutely find them anywhere.  The bag I got from TJ’s was only $1.69… loving how cheap this recipe is, and the fact that I’m doing a Meatless Monday by accident!

I bought mine at TJ's

I bought mine at TJ’s

While the original recipe from Chit Chat Chomp was for 4-6 servings, Dave and I split the entire thing and pretty much finished it between the two of us.  We were VERY full, so I would say it should probably have made 3 servings for normal people.  I just couldn’t resist finishing the entire bowl of Dahl knowing how healthy and tasty it was!

With payday still a week away, I think Dave and I will be eating some Dahl again very soon.  YUM!

Thank you so much Leigh for sharing your wonderful recipes with me!  I cannot wait to read more and see more of your gorgeous photos from your travels! 🙂

Now, my friends… take a moment to check out these other AWESOME recipe reveals from this month’s Secret Recipe Club!  There are some that sound sooooo good!

Chickpea & Vegetable Curry


After last week’s slow cooked Asian Beef was a huge success, I was inspired to find more recipes for my crockpot.  I had been holding onto this Indian inspired Cooking Light recipe since forever ago.  It just sounded so easy- something not typically associated with Indian flavors.

I really, really, really love this recipe.  I actually ended up making it while I was making another dinner so we could eat it throughout the week as leftovers.  While it was delicious when I cooked it up, it got even better when it sat in the fridge and then was reheated. MMM!

Don’t get overwhelmed by the amount of ingredients here.  It’s simple:  Chickpeas, Veggies, Spices, and a few Cans.  That’s really all there is to it.

Chickpea & Vegetable Curry

Recipe adapted from:  Cooking Light

Makes 6-8 Servings (Less than 300 calories per serving! OMG!)


1 Tablespoon Olive Oil

1/2 Onion, chopped

3 peeled large Carrots, cut into circles

1 Tablespoon Curry Powder

1 teaspoon Brown Sugar

1 Tablespoon Garlic, minced

1 Red Jalapeno or other hot pepper, seeded and minced

2 cans Chickpeas (Garbanzos)

1 Baking Potato, peeled & cut into 1/2 inch cubes

1  Bell Pepper, diced

1 cup Cut Green Beans (i used fresh, frozen would work too)

1 cup Cauliflower Florets

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1/8 teaspoon (or more!) Cayenne Pepper

1 (14.5 oz) can Diced Tomatoes (don’t drain)

14 oz Vegetable Broth

3 cups or 1 bag Fresh Baby Spinach

1 can Light Coconut Milk


1.  Chop all your veggies.  Heat oil in a skillet over medium heat.  Add onion and carrot, cooking for 5 minutes or until tender.  Add curry powder, brown sugar, garlic, and hot pepper.  Stir and cook for another minute.

2.  Place the onion mixture in a crock pot.  Stir in chickpeas, potato, bell pepper, green beans, cauliflower, salt, pepper, cayenne, tomatoes, and broth.  Cover and cook on high for 4-6 hours or until potatoes and veggies are tender.  

3.  Add spinach and coconut milk.  Stir for a minute, then serve!

Get your veggies sauteed and spiced up

Get your veggies sauteed and spiced up

Here we are before it's cooked for 4-6 hours.

Here we are before it’s cooked for 4-6 hours.

I made ours a little extra spicy by adding some more Cayenne… obviously!  So, this recipe would work with any types of veggies.  I had so many veggies leftover from our trip to the Italian market that I just threw them all in there.  Have fun and get creative here!

I LOVE spinach, so I just threw a whole bunch on there.  It's also so healthy!

I LOVE spinach, so I just threw a whole bunch on there. It’s also so healthy!

This curry would be delicious over Jasmine Rice or Quinoa, but we just ate it plain.  It’s healthy and actually very filling!

The finished product, so creamy and delicious.

The finished product, so creamy and delicious.

This is how it looks as leftovers... mmmm!

This is how it looks as leftovers… mmmm!

Like it hot?  Check out these other Asian inspired spicy recipes…

Thai Chicken & Green Bean Saute

Thai Chicken & Green Bean Saute

Sriracha Chicken w/ Onions

Sriracha Chicken w/ Onions

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup