Saute 10oz. sliced mushrooms in ghee until lightly browned.
Add cubed Yukon Gold potatoes and zucchini and a little chicken broth. Stir in 1-1/2c chopped peppers and onion, 1T mild Japanese curry powder, 1c marinara, 1c coconut-almond plant milk (recipe posted below) and 8oz. roasted chicken.
Stir everything together and gently simmer until the vegetables are done the way you like. . .Lin
What are the little tulip cups, upper right?
ReplyDeleteHi Sandy, A set of vintage salt and pepper shakers I found in an antique shop. I'll put a photo at the bottom of this recipe, there's no option to add one here.
DeleteI decided to go to your blogspot instead and sent you the photos via your email. Hope you get them.
Delete