Simple Almond Chicken, Chickpea, and Eggplant Curry
Try this Simple Almond Chicken, Chickpea, and Eggplant Curry recipe.
Try this Simple Almond Chicken, Chickpea, and Eggplant Curry recipe.
- 1/4 cup coconut oil
- 1/2 cup fresh basil chopped
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced or grated)
- 1/2 cup fresh cilantro (chopped)
- 2 cups [almond breeze almondmilk coconutmilk original un
- 1 cup jasmine or basmati rice
- 1 pound boneless (skinless chicken cut into bite size pieces (omit for vegan version))
- 2 small or 1 large eggplant (cut into cubes)
- 8 ounces button mushrooms (sliced)
- 2 teaspoons fresh ginger
- 1-3 tablespoons thai red curry paste (i used 3)
- 1 tablespoon curry powder (i like to use spicy yellow curry po
- 1-2 dried chile de arbol (crushed or 1 fresno pe seeded + diced (use 1 for less heat))
- 2 cups [almond breeze almondmilk coconutmilk original un
- 3 tablespoons creamy almond butter
- 1 ounce can chickpeas (rinsed + drained 15)
- fresh mint (for serving)
- Carbohydrate 7.74860000006205 g
- Cholesterol 0 mg
- Fat 61.7597600488905 g
- Fiber 2.60240008025135 g
- Protein 2.76220000003601 g
- Saturated Fat 48.0555440401787 g
- Serving Size 1 1 recipe (977g)
- Sodium 10.7210000008356 mg
- Sugar 5.1461999198107 g
- Trans Fat 3.54391800279487 g
- Calories 569 calories
Step-by-step
- Add the coconut milk to a medium-size pot. Bring to a low boil and then add the rice, salt, ginger, and 1 tablespoon coconut oil if desired. Stir to combine, place the lid on the pot, and turn the heat down to the lowest setting. Allow the rice to cook for ten minutes on low, then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't peek!). After 20 minutes, remove the lid and fluff the rice with a fork.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place it on a plate.
- Add 2 tablespoons coconut oil to the skillet. Add the eggplant, saute for 3-4 minutes, then toss in the mushrooms, tomatoes, ginger, and garlic. Saute the vegetables for another 5 minutes, or until they soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.
- Add the curry powder, curry paste, and chile de arbol or fresno pepper to the skillet. Toss everything together. Cook for 1 minute, then add the almond milk and almond butter. Stir to combine, bring the mixture to a boil, and cook for 5 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil, and cilantro.
- Serve the curry over the rice.
A Weeknight Wonder: Simple Almond Chicken, Chickpea, and Eggplant Curry
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. My days are a whirlwind of meetings, school runs, and endless to-do lists. But I firmly believe that a nourishing meal shouldn’t be a luxury, and that’s where this Simple Almond Chicken, Chickpea, and Eggplant Curry comes in. It’s a recipe that’s both incredibly flavorful and surprisingly quick to prepare, even on the busiest of weeknights. The creamy almond sauce, fragrant spices, and tender chicken create a symphony of taste that my family absolutely devours, leaving them asking for more. And the best part? It’s flexible! Need to make it vegetarian? Simply omit the chicken – the richness of the sauce and the chickpeas still deliver a satisfying meal.
The beauty of this recipe lies in its simplicity. No exotic ingredients or complicated techniques are required; just everyday staples found in most grocery stores. I love how the earthy eggplant and succulent chickpeas complement the mild flavor of the chicken, creating a balanced and hearty dish. The addition of almond milk and almond butter creates a luxurious, creamy sauce without the heaviness of traditional coconut milk-based curries. The subtle sweetness from the almonds pairs beautifully with the warm spices, resulting in a unique and unforgettable flavor profile. I usually prep the ingredients earlier in the day, chopping vegetables and measuring spices while the kids are occupied with their homework or screen time. This way, once dinner time rolls around, I only need to spend about 30 minutes actively cooking. The fragrant aroma that fills my kitchen while the curry simmers is enough to make even the most hectic day feel a little more peaceful.
This curry is a staple in our home, making regular appearances on our dinner table. It’s a versatile dish that can be easily adapted to different preferences. For a spicier kick, I'll add more chili peppers. If I'm feeling adventurous, I’ll incorporate other vegetables like bell peppers or spinach. Sometimes, I'll even add some kale for an extra boost of nutrients. It's also remarkably versatile; serve it over rice, quinoa, or even cauliflower rice for a low-carb option. The leftovers are just as delicious the next day, perfect for a quick and healthy lunch. This recipe has become more than just a dinner; it's a testament to the fact that delicious, healthy meals are attainable, even within the constraints of a busy schedule. It’s a meal that brings joy to our family, nourishes our bodies, and fits seamlessly into the rhythm of our lives. It’s a recipe that I’m happy to share, knowing that it can bring a little bit of ease and deliciousness into your life as well.
Serving Suggestions:
- Serve with fluffy basmati rice for a classic combination.
- Pair with naan bread for dipping into the luscious sauce.
- Garnish with fresh cilantro and a dollop of plain yogurt or coconut cream for added freshness and creaminess.
- Enjoy as a filling lunch on its own or with a side salad.
Tips and Variations:
- Spice Level: Adjust the amount of chili peppers to control the spiciness level to your preference.
- Vegetable Substitutions: Feel free to add other vegetables like bell peppers, zucchini, or spinach.
- Protein Options: Substitute chicken with tofu, chickpeas, or lentils for a vegetarian or vegan option.
- Make it Ahead: Prepare the curry ahead of time and reheat it when ready to serve. The flavors actually deepen when allowed to sit overnight.
Beyond the Recipe:
This recipe is not just about the food itself; it’s about the moments shared around the dinner table. It’s about the laughter and conversation, the connection that happens when families come together to share a meal. It’s about creating a sense of warmth and belonging, a sanctuary in the midst of a busy world. It’s about nourishing not only our bodies but also our souls. This curry, in its simplicity, encapsulates that sentiment perfectly. It's a reminder that even amidst the chaos of everyday life, there's always time to savor a delicious meal and enjoy the company of loved ones. So, go ahead and give this recipe a try. Let the aromas fill your kitchen, and let the flavors transport you to a place of warmth and comfort. And most importantly, enjoy the simple pleasures of a delicious home-cooked meal.
