Chicken curry in a hurry? Not so fast. This might not be a 30-minute meal, but it’s pretty darn close (and the extra minutes mean richer flavor!). Our recipe blends all sorts of spices—like coriander, cardamom, and cumin—with creamy almond milk (new from Califia!), a touch of peanut butter, and turmeric for color. Carrot and cauliflower round out the dish, and it bubbles away on the stove until thick enough to spoon over fluffy rice. Eating vegan? Just omit the chicken for a veggie-forward recipe that’ll become a family favorite!
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