Crazy Good Coconut Curry!
Servings: 6 people
Calories: 366kcal
For me, curry is one of those welcome fall flavours that I look forward to every year. I find that when Fall arrives, I begin to crave warm stews, soups and curries instead of salads and smoothies. If you are looking for a quick & easy meal that is nutritious and delicious, you've just found it! Like most dishes like this, you'll want to make a little extra because it always tastes better the next day!
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Ingredients
- 1 tbsp coconut oil
- 1 onion diced
- 1 tomato diced
- 1 lb boneless, skinless chicken cut into bite sized pieces
- 2 cloves garlic minced
- 2 carrots sliced into coins
- 2 medium potatoes diced
- 2 tsp sea salt
- 2 tbsp curry powder
- 1 large can stewed tomatoes
- 1 can coconut milk
- 1 cup chicken or veggie broth
- 3 handfuls of baby spinach
Instructions
- Sauté diced onion and tomato with coconut oil in a large skillet or frying pan until soft and onion is nearly translucent. Add minced garlic, chicken and 1 teaspoon of sea salt. (You can easily swap out the chicken for chickpeas and make a hearty vegan meal.)
- Once chicken is cooked on the outside, add carrots, potatoes, remaining teaspoon of sea salt and curry powder.
- Give it a stir and add the stewed tomatoes, coconut milk and broth. Simmer until carrots are soft.
- Just before serving, add baby spinach and continue to simmer for one more minute.
- Serve with basmati, brown or sticky rice and a side salad. Need a little heat? Add a few dashes of cayenne pepper.
Nutrition
Calories: 366kcal | Carbohydrates: 27g | Protein: 19g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 1026mg | Potassium: 974mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3771IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 4mg