It’s almost summer, but the November-esque weather is making piping hot comfort food seem vastly more appealing than salads right now.
There’s no reason to sit at the dinner table miserably munching spinach when the winds are howling outside. Whip up a batch of this deliciously spicy 30 Day Bikini Body Blitz-friendly curry to serve over quinoa tonight. The leftovers make a delicious (and uber nutritious) lunch. It serves six at around 315 calories per portion.
INGREDIENTS
- 1 tablespoons olive oil
- 1 cup diced onions
- 1 lbs. boneless skinless chicken thighs (breasts are also good)
- 2 tablespoons curry paste
- 2 teaspoons garam masala (cumin or roasted coriander are also good)
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
- 3 cups diced fresh tomatoes
- 1 cup uncooked quinoa
- Toppings: crushed almonds, coriander, green onions, almond butter
INSTRUCTIONS
- Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned.
- Add the tomato purée, broth, eggplant, tomatoes, and quinoa. Cover and simmer for 15-20 minutes (check the quinoa package for cook time – mine was a sprouted quinoa that cooked in 15 minutes). When it’s done, it will look like the picture above – sort of like a stew.
- When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.
Recipe from Pinch of Yum.
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