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Simple Almond Chicken, Chickpea and Eggplant Curry

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken, boneless skinless

10 tbsp

Basil, fresh

8 oz

Button mushrooms

1 cup

Cherry tomatoes

1 1 ounce can

Chickpeas

1

Chile de arbol (crushed or 1 fresno pepper, dried

1/2 cup

Cilantro, fresh

2 cloves

Garlic

1 2/3 tbsp

Ginger, fresh

1

Mint, fresh

2

Small or 1 large eggplant

1 tbsp

Thai red curry paste

3 tbsp

Almond butter, creamy

1 cup

Jasmine or basmati rice

1 tbsp

Curry powder

1/4 cup

Coconut oil

2 tbsp

Olive oil

4 cups

Almond breeze almondmilk coconutmilk