Serves 6-8, Serving Size: 1 cup
Adapted from: My Spice Box
In the Mix:
2 chicken boneless chicken breasts cut in to ½” pieces
1 tablespoon coconut oil
1 red onion, diced
2 red chillies, finely chopped
4 cloves garlic, minced
1 thumb of fresh ginger, grated
1 teaspoon each of ground coriander, cumin, turmeric, garam masala
¼ teaspoon of ground cayenne pepper
2 tomatoes, diced
1 can of coconut milk (full fat)
1 cup of water
1 small cauliflower, broken into florets
1 sweet potato, peeled; cut into cubes
2 large carrots, peeled; cut into rounds
2 cups of cooked chickpeas
5 cups of fresh spinach
Garnish: 1 lime; 2 tbs fresh cilantro
Serve on: brown basmati, quinoa (cook according to package) OR on its own if you are avoiding grains
How to:
▪ In a separate pan, sauté diced chicken breast just until cooked through, set aside
▪ Heat coconut oil in a saute pan on medium heat and add the onion and chillies, cooking until onions have browned
▪ Add the ginger and garlic and saute for a few minutes, then add all the ground spices and cook for a few more minutes to release flavors; finally add the tomato and cook for 10 minutes to reduce down
▪ Stir in the coconut milk and water, then add cauliflower, sweet potato, and carrots, until vegetables are tender, add sautéed chicken, reduce heat to low and simmer about 20 minutes
▪ Stir in the chickpeas and spinach, take off the heat and let stand for 5 minutes allowing spinach to wilt
▪ Season with salt and pepper to taste, serve with brown rice, quinoa, basmati rice or in its own if you are avoiding carbs
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