Ingredients
-
5
-
1
-
5
-
1/2
-
2
-
1
-
1
-
1
-
2
-
3
-
1
-
3
-
2
-
1 1/2
-
1
Directions
Chicken and Vegetable Curry (Indian), I got this recipe at earth bound organics, but changed it a little bit Great served with naan or over rice Enjoy!, I got this recipe at earth bound organics, but changed it a little bit Great served with naan or over rice Enjoy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 3 Tbs Oil Over Medium Heat in a Deep Skillet or Dutch Oven (i Like Using an Enameled Cast Iron Dutch). |
|
2
Done
|
Add Onion, Cook About 8 Minutes Until Soft and Gold. |
|
3
Done
|
Add Garlic, Ginger and Crushed Red Pepper. Reduce to Low 3 Minutes. |
|
4
Done
|
Add Salt and Spices, Cook 3 Minutes Stirring |
|
5
Done
|
Add Tomato Paste, Tomatoes, Bay Leaves and Coconut Milk. |
|
6
Done
|
Bring to a Simmer Over Medium, Reduce Heat and Simmer 10 Minutes. |
|
7
Done
|
in the Meantime Heat 2 Tbs of Oil in a Skillet Over Med-High Heat and Cook the Eggplant Until It Softens a Bit and Turns Brown, 8 Minutes. Set Aside. |
|
8
Done
|
Add Zucchini to the Tomato Mixture, Simmer 3 Minutes. |
|
9
Done
|
Add Chicken and Cook Through, About 10 Minutes. |
|
10
Done
|
Add Eggplant, Stir and Serve. |
