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Dinner: Spinach, Eggplant & Chicken Coconut Curry
A rich and delicious Thai style coconut curry.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
This recipe includes superfoods such as:
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1 2/3 cup coconut milk
2 tbsps coconut oil
3 cups baby spinach
2 skinless chicken breasts
3 tbsps curry powder
1 unpeeled eggplant
2 cloves garlic
1 medium onion
Instructions
1. On medium heat, add coconut oil to a large and deep nonstick pan.
2. Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
3. Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself.
4. Once eggplant is tender, add spinach and cook until wilted.
5. If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.
6. Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
7. Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
8. Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 432 kcal | ||
| Fat 26.99 g | ||
| Carbohydrate 18.4 g | ||
| Protein 31.46 g | ||
| Iron 69 mg | ||
| Calcium 28 mg | ||
| Cholesterol 68 mg | ||
| Monounsaturated Fat 1.15 g | ||
| Polyunsaturated Fat 0.61 g | ||
| Saturated Fat 21.56 g | ||
| Trans Fat 0.02 | ||
| Sodium 126 mg | ||
| Sugar 5.89 g | ||
| Potassium 434 mg | ||
| Vitamin A 195 mcg | ||
| Vitamin C 88 mg | ||
| Fiber 7.1 g | ||
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