my two favorite indian recipes your whole family will love

When my middle child, Zoe, was diagnosed with a life threatening allergy to milk as a baby, I had to learn to get a little creative with my cooking. I found that I liked to cook with recipes that called for coconut milk and my family loves both of these dishes to this day (11 years later)! These are not only quick and easy but they are perfect for company and I promise even the pickiest of eaters will clean their plate.

NOTE: The coconut milk you would want to use for these recipes is in a can in the International aisle of your grocery store. It is NOT the coconut milk found in cartons in the refrigerated milk/dairy aisle. Also, when you open the can, the milk will likely have solidified and will look like Crisco (shortening). Use a spatula to carefully scoop the solidified coconut milk into the pot (there will be a bit of liquid at the bottom of the can as well so scoop carefully!).

Beef and Spinach Curry:

Makes 4 Servings

2 T. coconut oil or olive oil

2 cloves garlic, crushed

1 onion, chopped

1/8 tsp. cloves

1 tsp. garam masala

1 tsp. coriander

1/2 tsp. chile powder

1 tsp. turmeric

1 1/2 tsp. cumin

1 tsp. of coarse kosher salt (per pound of meat used)

1 to 1 1/2 pound ground beef

1 cup tomatoes, chopped (optional)

1 can coconut milk (I like Taste of Thai brand in the International aisle of your grocery store)

1 (10 oz) bag spinach

1 tsp. lemon juice

Cooked jasmine rice for serving

1. Heat oil in a large saucepan or pot over medium heat. Stir in garlic and onion, cook until softened (about 5 minutes). Add all of the seasonings (except salt) and cook for 2-3 minutes to release flavors.

2. Stir in the beef and salt, cook 3 minutes more. Add tomatoes (if using), coconut milk and spinach. Bring to a simmer, cover and cook 20 minutes, stirring occasionally.

3. Uncover then stir in lemon juice and cook for 10 more minutes, stirring frequently until sauce has thickened.

4. Serve over hot jasmine rice!

Super Easy Tikka Masala:

Makes 4 Servings

2 T. coconut oil or olive oil

1 to 2 pounds chicken tenderloins, cubed

1 can coconut milk (I like Taste of Thai brand in the International aisle of your grocery store)

1/2 can (6 ounce can) tomato paste

1 T. curry powder

1 T. garam masala

1 1/2 tsp. salt

Cooked jasmine rice for serving

1. Heat oil in a large saucepan or pot over medium heat. Brown chicken in oil for 3-4 minutes.

2. Add coconut milk , tomato paste and spices to browned chicken.

3. Stir, reduce heat to medium low, cover and simmer 20-30 minutes until chicken is cooked through.

4. Serve over hot jasmine rice!

My kids love this recipe with frozen peas and corn stirred in at the end of the cooking time. It's a great weeknight dinner!