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Simple is the name of the game these days.
But you know, that can be easier said than done.
I have found it really hard to keep recipes simple without one, being boring and repetitive, or two, being filled with store-bought ingredients that have about 20 bazillion ingredients that I’d rather not use. So it’s definitely a struggle for me…especially since all I ever want to do is build on flavors, tweak them and then just add one last thing to make them PERFECT. Sometimes all you need is salt, pepper and good olive oil (hello caprese). But sometimes certain foods just go SO well with others, and then yeah, not so simple happens …or maybe fairly simple, but still kind of a lot of ingredients.
UGH. The struggle.
When I went to Cleveland for my brother’s birthday I realized one very important thing. Most people NEED simple recipes. I mean, I knew this before, but sometimes I just need to be reminded a bit.
The one thing I heard from pretty much everyone I saw was that they just do not have a lot of time to spend in the kitchen. This means, simple recipes with ingredients found in a normal everyday grocery store.
OK. I got it.
Summer is sadly moving way too fast and in a few weeks schools will be starting back up again (schools are starting so early in August now, what’s up with that??? If you ask me, summer should be from Memorial Day through Labor Day…nice and looong). I feel like now more than ever is time for some full on simple-ness.
Plus, I myself have been in a little over my head lately, and to be honest, cooking anything complicated just is not on my radar these days. Whoever said summer is a slow time must be a couch potato…just so much to do! 🙂
So I put together this recipe for simple almond chicken, chickpea and eggplant curry, + there are a few more that are brewing in my head. To me curry is one of the simpler things to make. It’s kind of like a stir-in where you can use whatever veggies and proteins you have on hand. The only “must have” are some good spices, like Thai red curry paste (for me anyway…this is not a traditional indian curry ingredient, but I love it!) and coconut milk. I know people often use cream, but I am a huge fan of coconut milk. I actually used Almond Breeze Almondmilk Coconutmilk for this curry sauce. It helps to make the sauce a little less heavy, yet still gives it a nice thick texture. It just felt better for these warm weather days, BUT it’s still totally creamy and cozy! Which is pretty good for me since it feels like full on fall here and the afternoon thunderstorms make it kind of dreary and cold.
I also used eggplant and chickpeas as my base for this recipe with a little chicken too. The chicken however is completely optional and if you are vegetarian or vegan just simply leave the chicken out. Without the chicken this is a totally vegan meal!
And umm, that’s kind of it. Simple Sunday = Happy Sunday!!
Simple Almond Chicken, Chickpea and Eggplant Curry.
Servings: 4 Servings
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Rice
- 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
Curry
- 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)
- 2 cups [Almond Breeze Almondmilk Coconutmilk Original Unsweetened | https://www.almondbreeze.com/?navid=530]
- 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
Instructions
Rice
- Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
Curry
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
- Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, saute 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.
- To the skillet add the curry powder, curry paste and chile de arbol or fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze and almond butter. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.
- Serve the curry over the rice. Eat with [Naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]!
The sauce is what REALLY makes this a true Happy Meal. Just sayin.
This recipe is absolutely amazing. 10/10 stars. So much flavor so cozy so perfect. I absolutely love this, it really couldn’t be any better in my opinion.
Hey Dana,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
This was restaurant quality curry! I had just been gifted some gorgeous eggplants from extended family, so we tried this dish and loved it! We love hummus but don’t care for whole chickpeas, but it was delicious without. We grow tomatoes and basil, so it came together easily and we thoroughly enjoyed it. Delicious!
Hi Lucy!
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
This made a massive amount for me, certainly more than 4 servings. Everyone’s idea of large is different. I wish the eggplant was measured either in cups or weight like the rest of the ingredients. I would have had more sauce had my eggplant been a bit smaller. Other than that, the taste is great.
Thanks for giving the recipe a try Olga, sorry this made more than expected! xTieghan
This was amazing, you have a way with flavor combinations!! I used vegetarian chicken and swapped some of the veggies and it was mouth-watering with some lime juice sprinkled over the top. May I add, I’d love more recipes like this that can be easily made vegetarian!
I am so glad this was so amazing for you! Thank you so much!
When do you add the basil to the rice? I assumed it was garnish but can’t see it in picture
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Heya just wanted to give you a quick heads up and let you know a few of the pictures aren’t loading properly.
I’m not sure why but I think its a linking issue.
I’ve tried it in two different browsers and both show the same outcome.
Thank you so much for letting me know. Looking into this now! 🙂