A friend of mine sent me this recipe as she thought it would be something we’d like. And she was right on the money. It was delicious – and it made enough for the five of us to have two full meals. There is a bit of prep in terms of chopping veggies – but it was worth it! Enjoy.
Ingredients:
2 T. olive oil
1 Lg. onion, diced
5-6 chicken breasts, cut into bite-sized pieces
4-5 garlic cloves, minced
1 T. fresh ginger, grated
5 T. chopped fresh cilantro (or 2 t. ground coriander)
1 can (13oz) of coconut milk
1 1/2 c. shredded carrots
3 T. curry powder
1 t. salt
1 t. pepper
3 c. fresh spinach leaves
1 T. lime juice
2 T. brown sugar
Heat oil in large pan over medium-high heat and cook onion until it softens – about 5 minutes. Add chicken and continue cooking until cooked through.
Then add garlic, ginger and cilantro and cook until fragrant – about 1 minute. Add coconut milk, carrots, curry powder, salt and pepper and stir to combine. Reduce heat to medium and allow to gently boil for about 5 minutes in order to thicken slightly.
Add the spinach and lime juice and stir to combine. Cook until spinach is wilted and tender – about 2 minutes. Add brown sugar – and additional curry, salt and/or pepper if needed.
Serve over rice or quinoa with warm naan on the side.
It looks super fresh and healthy xx