Quick Chicken and Chickpea Curry (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound boneless skinless chicken breast, cut into bite-sized cubes
02 -
1 (15-ounce) can chickpeas, drained and rinsed
→ Vegetables
03 -
1/2 medium onion, diced
04 -
1 medium red bell pepper, diced
05 -
2 garlic cloves, minced
06 -
1 (12-ounce) bag frozen cauliflower florets
07 -
2 large handfuls fresh baby spinach (about 3 ounces)
→ Sauce Base
08 -
1 (15-ounce) can fire-roasted diced tomatoes
09 -
1 (14-ounce) can full-fat coconut milk
→ Seasonings
10 -
2 tablespoons curry powder
11 -
1/2 teaspoon ground turmeric
12 -
1/4 teaspoon dried ginger (or 1 teaspoon fresh ginger)
13 -
1/2 teaspoon fine salt
14 -
Pinch of black pepper
15 -
1 tablespoon olive oil or avocado oil
→ For Serving
16 -
Fresh cilantro, chopped
17 -
Steamed rice
18 -
Lime wedges
# Instructions:
01 -
Heat 2 teaspoons oil in large skillet over medium-high heat. Cook chicken cubes for 5-6 minutes until almost done, then remove to a plate.
02 -
Add remaining oil and cook onions and peppers for 5 minutes. Add garlic and cook 1 minute more until fragrant.
03 -
Return chicken to pan. Add tomatoes, coconut milk, chickpeas, cauliflower, and all seasonings. Bring to boil, then cover and simmer 10 minutes.
04 -
Stir in spinach and cook 2-3 minutes until wilted. Serve over rice with cilantro and lime wedges.
# Notes:
01 -
Can use light coconut milk to reduce fat content
02 -
Ready in just 30 minutes
03 -
Great for meal prep