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Triple C Curry

Serves 8.


    Triple C Curry

    Coconut, chicken, and cashews combine with curry spice and sweet mangoes to make an aromatic stew that is sure to become a family favourite. Consider serving this stew for dinner with whole grain naan bread and a green salad to round out the meal.


    Triple C Curry


    • 1 - 14 oz (398 mL) can coconut milk
    • 1/2 cup (125 mL) low-sodium or homemade chicken stock
    • 1/4 cup (60 mL) cashew butter
    • 2 Tbsp (30 mL) freshly grated ginger
    • 2 Tbsp (30 mL) mild yellow curry paste
    • 3 garlic cloves, minced
    • 1 red pepper, seeded and cut into 1/2 in (1.25 cm) pieces
    • 3 cups (750 mL) rutabaga, peeled and cut into 3/4 in (2 cm) pieces
    • 1 1/2 lb (750 g) boneless, skinless organic chicken breasts or thighs, cut into 3/4 in (2 cm) pieces
    • 2 Tbsp (30 mL) cornstarch
    • 2 mangoes, peeled and cut into 1/2 in (1.25 cm) pieces
    • 2 Tbsp (30 mL) lime juice
    • 1/3 cup (80 mL) roughly chopped fresh cilantro leaves
    • 1/2 cup (125 mL) roughly chopped toasted cashews, for garnish


    Per serving:

    • calories313
    • protein25g
    • fat13g
      • saturated fat4g
      • trans fat0g
    • carbohydrates27g
      • sugars15g
      • fibre4g
    • sodium185mg



    In 4 quart (3.8 L) to 6 quart (5.7 L) slow cooker, whisk together coconut milk, chicken stock, cashew butter, ginger, curry paste, and garlic until well combined. Stir in red pepper, rutabaga, and chicken. Cover slow cooker with lid and cook on low for 7 to 8 hours.


    Whisk together cornstarch with 2 Tbsp (30 mL) water before stirring into curry mixture along with mango pieces. Continue cooking for another hour.


    Just before serving, stir lime juice into stew. Divide among serving bowls and garnish with cilantro and chopped cashews.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.