This warming recipe has a perfect mix of melt in your mouth aubergine, fresh corriander and spinach infusion alongside creamy coconut. Serve it with cauliflower rice for a meal bursting with a lot of veggies at once. This makes a hearty yet healthy dinner.
2 frozen cubes of spinach or two handfuls of fresh spinach.
2 chicken breasts diced
1 tbsp of Olive Oil
Half tsp of Himilayan salt
1 tsp of Tumeric
A sprinkle of Chopped Fresh Corriander
1 can of coconut milk
1 tsp of vegan butter/spread
Quarter teaspoon of ground ginger
Half tsp of apple cider vinegar
1 tbsp of coconut aminos
3 tbsp of Mild curry powder
Two bags of frozen cauliflower rice or a whole cauliflower grated.
A touch of fresh Corriander leaves
Heat olive oil in a pan and thoroughly cook chicken for about 15 minutes. Next add the aubergine sprinkle with olive oil and cook on a lower heat for 3 to 5 minutes until soft and golden. Season everything with salt and pepper.
Heat coconut milk in a saucepan on a medium heat. Add the chicken and Aubergine and a pinch of salt and pepper. Add the tumeric, butter, ginger, apple cider vinegar, curry powder and coconut aminos. Simmer for 7 minutes.
Once the curry has simmered add the spinach and corriander. Stir and simmer for another 5 minutes.
Heat up or fry the cauliflower rice for a few minutes to serve with your curry. Sprinkle some corriander on top and enjoy.
I hope you give this delicious curry a try and if you do, be sure to tag the picture #lovelymommaliferecipes on Instagram. 😊