I am back with a new recipe today! I just tried it last January and I have been obsessed with it since then 🙂
Ingredients: (For 4 servings)
- 1/2 small red onion
- 2 1/2 tbsp of curry paste
- 14fl oz of salt reduced vegetable stock
- 16oz of tinned crushed tomatoes
- 1/2 eggplant,
- 1 zucchini
- 1/2 squash
- 8.5oz of uncooked quinoa
- 21.6fl oz of water
- 14oz of uncooked chicken breast
- 3 large handful of baby spinach leaves
Heat oil in a medium saucepan over medium heat, add the cut onion and cook for 4 to 5 minutes. Add the curry paste and cook for 1 minute, stirring constantly.
Add the cut chicken and cook for 5 minutes or until lightly browned.
Stir in the stock, crushed tomatoes, eggplant, zucchini and squash and bring to the boil. Reduce the heat to medium low and simmer for 15 to 20 minutes or until the chicken is cooked through.
Meanwhile, to cook the quinoa: bring the quinoa and water to the boil in a small saucepan over high heat to low and simmer, cover for 10 to 12 minutes, or until the liquid is absorbed.
Stir the spinach into the curry mixture and cook for 5 minutes.
Finally, place quinoa in a serving bowl and top with the chicken and vegetable curry.
See you soon ❤️
My name is Ellie, I am on a journey to a healthier life and newbie blogger! I am a recent grad school graduate in marketing and communication, and will be starting my new job at an airline company in New York soon! I will be sharing with you my workouts, meals and everything in between!
I can't wait to start this adventure with you guys!