|Servings||Prep Time||Cook Time|
|4||10 mins||30 mins|
|1.||On medium heat, add coconut oil to a large and deep nonstick pan.|
|2.||Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.|
|3.||Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself.|
|4.||Once eggplant is tender, add spinach and cook until wilted.|
|5.||If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.|
|6.||Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.|
|7.||Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.|
|8.||Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone|
There are 432 calories in 1 serving of Spinach, Eggplant & Chicken Coconut Curry.
Calorie split: 55% fat, 17% carbs, 28% protein.
|Serving Size||1 serving|