Chicken and Vegetable Curry
Chicken and Vegetable Curry
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cubed
- 1 onion diced
- 2 carrots diced
- 1 red bell pepper diced
- 1 can 14 oz light coconut milk
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup green beans trimmed
- 2 cups baby spinach
- Cooked brown rice for serving
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown chicken pieces on all sides, about 6 minutes total.
- Add onion, carrots, and bell pepper. Cook for 5 minutes.
- Add garlic, ginger, and curry powder. Cook for 1 minute.
- Add coconut milk and tomatoes. Bring to a simmer.
- Add green beans and simmer for 15 minutes.
- Stir in spinach until wilted.
- Serve over brown rice, garnished with cilantro.
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