Healthy Quinoa Chicken Curry Bowls
Author: Pinch of Yum
Serves: 6
- 1 tablespoons olive oil
- 1 cup diced onions
- 1 lbs. boneless skinless chicken thighs (breasts are also good)
- 2 tablespoons curry paste
- 2 teaspoons garam masala (cumin or roasted coriander are also good)
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
- 3 cups diced fresh tomatoes
- 1 cup uncooked quinoa
- toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter
- Heat
the olive oil in a deep pan over medium high heat. Add the onions and
saute for 2-3 minutes until soft and fragrant. Add the chicken, curry
paste, garam masala, ginger, and garlic. Stir fry for another 3-5
minutes to get the chicken pieces browned.
- Add
the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and
smmer for 15-20 minutes (check the quinoa package for cook time - mine
was a sprouted quinoa that cooked in 15 minutes). When it's done, it
will look like the picture above - sort of like a stew.
- When
the chicken and quinoa are both cooked through, serve in big bowls
topped with ALL THE THINGS. We like rice, cilantro, green onions, and
crushed almonds for crunch.
Slow cooker variation: dump everything in the slow cooker and cook on high for 4 hours or low for 6-8. Also delicious!