Chicken Spinach & Aubergine Curry Served With Cauliflower Rice.

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.

INGREDIENTS

Aubergine

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

To Serve

Two bags of frozen cauliflower rice or a whole cauliflower grated.

A touch of fresh Corriander leaves

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METHOD

STEP 1

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.

STEP 2

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.

STEP 3

Once the curry has simmered add the spinach and corriander. Stir and simmer for another 5 minutes.

STEP 4

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. 😊

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