Simple Almond Chicken, Chickpea and Eggplant Curry.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mildly spiced curry of chicken, chickpeas, and eggplant with curry paste and almond butter, finished with fresh herbs. Served alongside rice, it's a quick weeknight dinner with depth and creaminess.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups [Almond Breeze Almondmilk Coconutmilk Original Unsweetened | https://www.almondbreeze.com/?navid=530]
- 1 cup jasmine or basmati rice
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons olive oil
- 1 pound boneless (skinless chicken, cut into bite size pieces (OMIT for vegan version))
- 1/4 cup coconut oil
- 2 small or 1 large eggplant (cut into cubes)
- 8 ounces button mushrooms (sliced)
- 1 cup cherry tomatoes
- 2 teaspoons fresh ginger
- 2 cloves garlic (minced or grated)
- 1-3 tablespoons Thai red curry paste (I used 3)
- 1 tablespoon curry powder (I like to use spicy yellow curry powder)
- 1-2 dried chile de arbol (crushed or 1 fresno pepper, seeded + diced (use 1 for less heat))
- 3 tablespoons creamy almond butter
- 1 ounce can chickpeas (rinsed + drained, 15)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup fresh basil chopped
- fresh mint (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 632mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.