Chicken and Chickpea Curry (Print Version)
# Ingredients:
→ Proteins
01 -
1 (15-ounce) can of chickpeas, drained and rinsed
02 -
1 pound chicken breast, no skin, no bones, diced into small pieces
→ Vegetables
03 -
2 big handfuls of fresh baby spinach, roughly 3 ounces
04 -
12-ounce bag of frozen cauliflower
05 -
1 medium red bell pepper, chopped
06 -
2 garlic cloves, finely chopped
07 -
Half of a medium-sized onion, diced
→ Sauce Base
08 -
14-ounce can of full-fat coconut milk
09 -
15-ounce can of diced fire-roasted tomatoes
→ Seasonings
10 -
A tablespoon of olive or avocado oil
11 -
A pinch of black pepper
12 -
2 tablespoons of curry powder
13 -
1/2 teaspoon of salt
14 -
1/4 teaspoon of powdered ginger, or a teaspoon of the fresh stuff
15 -
1/2 teaspoon turmeric
→ For Serving
16 -
Cooked rice
17 -
Lime wedges
18 -
Fresh cilantro, roughly chopped
# Instructions:
01 -
In a large pan, warm up 2 teaspoons of oil over medium-high heat. Toss in the chicken pieces and cook for about 5-6 minutes until most of the way done, then take them out and set aside on a plate.
02 -
Use the rest of the oil and sauté onions with red bell peppers for about 5 minutes. Throw in the garlic and stir for another minute until you can smell it.
03 -
Put the chicken back into the pan and add the tomatoes, coconut milk, chickpeas, cauliflower, and all the seasonings. Let it come to a boil, then cover with a lid and lower the heat to simmer for 10 minutes.
04 -
Stir in the spinach and let it cook for 2-3 minutes until it's all wilted. Dish it out over some rice and top with cilantro and lime wedges to serve.
# Notes:
01 -
If you want to lower the fat, swap in light coconut milk
02 -
Only takes around 30 minutes from start to finish
03 -
Perfect for making ahead for meals