Simple Almond Chicken, Chickpea and Eggplant Curry
Ingredients
Rice
-
2
cups
coconut milk
-
1
cup
jasmine or basmati rice
-
1
tablespoon
fresh ginger, grated
-
2
tablespoons
fresh basil, chopped
Curry
-
2
tablespoons
olive oil
-
1
pound
boneless skinless chicken, cut into bite-size pieces
-
¼
cup
coconut oil
-
2
small or 1 large
eggplant, cut into cubes
-
8
ounces
button mushrooms, sliced
-
1
cup
cherry tomatoes
-
2
teaspoons
fresh ginger
-
2
cloves
garlic, minced or grated
-
1-3
tablespoons
Thai red curry paste
-
1
tablespoon
curry powder
-
1-2
dried
chile de arbol, crushed or 1 fresno pepper, seeded + diced
-
2
cups
coconut milk
-
3
tablespoons
creamy almond butter
-
1
ounce
can chickpeas, rinsed + drained
-
½
cup
fresh cilantro, chopped
-
½
cup
fresh basil, chopped
-
to taste
fresh mint for serving
Instructions
- Add coconut milk to a pot, bring to a low boil, then add rice, salt, ginger, and coconut oil. Cover and cook on low for 10 minutes, then let sit covered for another 20 minutes.
- Heat olive oil in a skillet, add chicken, and sauté until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add coconut oil, eggplant, and sauté for 3-4 minutes. Add mushrooms, tomatoes, ginger, and garlic, and sauté until softened.
- Return chicken to the skillet, add curry powder, curry paste, and chile. Toss everything together and cook for 1 minute.
- Stir in coconut milk and almond butter, bring to a boil, and cook for 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in chickpeas, basil, and cilantro.
- Serve curry over rice and garnish with fresh mint.
Nutrition Facts (estimated)
Servings
4
Calories
517
Total fat
30g
Total carbohydrates
45g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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