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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.
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I made this for my family last night. They claim they doesn’t like curry but they gobbled this up. Thanks for sharing.
Thank you for sharing! I just made this for my family when they came to visit, and it was a hit! Super simple to throw together. Will definitely be making this again 🙂
So happy it was a hit! THANKS!! 🙂
I made this a few days ago and loved it. It’s got a lot of meaty textures going on, with the mushrooms and eggplant in there, and the sauce is really nice. Great recipe as usual! Thanks
Oh my goodness, I made this and tossed some baked tofu in instead chicken at the end and added a few more veggies and it was AMAZING. The sauce would be good on a tire tbh!
Thanks for this recipe — I made it tonight and my family really enjoyed it! I can’t handle spicy food so made adjustments and left out a bunch of items, including the chile and curry powder and ginger. But the outcome was delish! I will probably make it again.
So happy you loved it! Thanks so much!!
This shows in vegetarian. Probably not a place for chicken
I have Original Unsweetened Almond milk. Will that work or do I need the coconut milk?
That will be fine, hope you love this!
This looks wonderful – when do you add the almond butter?
With the coconut milk. Sorry about that! Hope you love this!
Such a smart idea to use AlmondBreeze in your curry, a healthy alternative to coconut milk!
Thanks Heidi! I am finding a lot of fun ways to use AlmondBreeze. It is my favorite!
When do we add the almond butter? With the curry paste? Or does it Cook with the chicken first?
Thanks. Every time I have a special occasion I pick from your recipes
totally in love with these pics!! and the curry look so delicious <3
Oh my gosh, THANK YOU! So exited you guys like umm! 🙂