Coconut Curry with Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
1 (15-ounce) can chickpeas, rinsed and drained
02 -
1 pound of chicken breast, boneless and skinless, chopped into small cubes
→ Vegetables
03 -
2 large handfuls of fresh baby spinach (roughly 3 ounces)
04 -
1 (12-ounce) pack of frozen cauliflower florets
05 -
2 minced garlic cloves
06 -
1 diced red bell pepper
07 -
1/2 medium onion, chopped up
→ Sauce Base
08 -
1 (14-ounce) can of full-fat coconut milk
09 -
1 (15-ounce) can of diced tomatoes, fire-roasted
→ Seasonings
10 -
1 tablespoon of avocado or olive oil
11 -
A pinch of black pepper
12 -
1/2 teaspoon of ground turmeric
13 -
2 tablespoons of curry powder
14 -
1/4 teaspoon dried ginger or 1 teaspoon fresh
15 -
1/2 teaspoon of fine salt
→ For Serving
16 -
Cilantro, chopped
17 -
Cooked rice
18 -
Lime wedges
# Instructions:
01 -
Heat up 2 teaspoons of oil in a big skillet over medium-high. Cook chicken for 5-6 minutes until it's almost done, then set it aside on a plate.
02 -
Pour in the rest of the oil and sauté onions and peppers for 5 minutes. Toss in garlic and stir for about a minute until you can smell it.
03 -
Add chicken back to the pan. Drop in tomatoes, chickpeas, coconut milk, cauliflower, and spices. Let it come to a boil, then lower heat, cover, and simmer for 10 minutes.
04 -
Mix in spinach and cook for 2-3 minutes so it softens. Dish it out over rice and garnish with lime and cilantro.
# Notes:
01 -
Swap in light coconut milk if you want fewer calories
02 -
Takes just half an hour to make
03 -
Perfect choice for prepping meals ahead of time