Spinach, Eggplant & Chicken Coconut Curry

Ingredients

• 2 tbsps coconut oilNutrition
• 3 cups baby spinachNutrition
• 1 2/3 cup coconut milkNutrition
• 3 tbsps curry powderNutrition
• 1 unpeeled eggplantNutrition
• 2 skinless chicken breastsNutrition
• 2 cloves garlicNutrition
• 1 medium onionNutrition

Directions

1. 1On medium heat, add coconut oil to a large and deep nonstick pan.
2. 2Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
3. 3Once 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. 4Once eggplant is tender, add spinach and cook until wilted.
5. 5If 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. 6Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
7. 7Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
8. 8Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone

Nutrition per serving

Related recipes

• Spinach Chillaquillas

  119 kcal per serving

• Spinach Pie

  76 kcal per serving

• Spinach Eggs

  239 kcal per serving

• Spinach Frittata

  294 kcal per serving

• Spinach Patties

  165 kcal per serving

• Spinach Enchiladas

  272 kcal per serving