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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!!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
The sauce is what REALLY makes this a true Happy Meal. Just sayin.
I’m gonna have to give this a go! I love how easy it is.
Yeah, we definitely need simple recipes. Simple doesn’t mean tasteless and your photos are, as per usual, absolutely amazing. Need to try that soon !
I’ve never thought it was possible to use almond milk in a curry before so this recipe is definitely one I need to try – looks super delicious and creamy!
Bring on simple, this curry looks killer! Such great flavors!
I think I need this in my life! Simple recipes are always my favorite! Yum!
the almond milk sounds really interesting (always use coconut milk), and i can’t wait to try it! haven’t had curry in a while, so i think i can convince my family it’s a good idea, even if it’s kind of hot where i live.
I will be having dinner soon for some friends. One is a vegan. This recipes fits the bill. I can just have the chicken cooked separately and then divide the curry sauce for the vegetarian/vegan and the meat eaters. Thanks Tieghan. PS….What are your thoughts on freezing left overs. (I’m not waiting for the vegetarian/vegan to come over before I try this!!!!!!)
Hey Rie!!
So glad you find a recipe that will work for everyone!! I think freezing this would work great. I personally have never done, so but it is the perfect dish to freeze. Hope you love it and please let me know if you have any other questions.
Tieghan!
Love this one Tieghan! Simple, savory and delicious!
Need to try this. It looks delicious!
This looks amazing! Literally, this has everything I love!
Thank you so much, Cassie!
This looks SO GOOD.
Thanks Kelly!
Wow Tieghan you really knocked it put of the park. This is simple, stunning, and I am sure tastes ah-mazing. Making this real soon!
Thank you so much, Stephaine!
As always Tieghan, another wonderful recipe. This curry does sound delicious. Yet another recipe pinned and one I will be trying this week. (haha you don’t realise this, but you actually are helping me plan my weekly meals 🙂 ) Have a great Sunday.
Awe, thank you!! So happy to help you plan your weekly meals! 🙂
I love curries, either indian or thai, but I have never used cream on either!! I always go for coconut milk.
http://bloglairdutemps.blogspot.pt
Coconut milk is always the way to go! 🙂
Thanks Miranda!
You got me on the last picture with the rice–everything looks so good.
Thanks Nancy! Hope you had a great weekend!