This is a great recipe.
Apart from the obvious – being healthy (315 calories a serve!) – they’re a complete finger to winter. With the accouterments, you’re serving a rich, spicy, fun, colourful bowl of goodness.
You just want to keep eating and eating.
We served with toasted slivered almonds, sliced spring onions and coriander and the recipe made plenty to be served the next night.
Easy to prep, awesome to eat, do it!
1 tbsp olive oil
1 cup diced onions
500gm boneless skinless chicken thighs (we used breasts which were just fine)
2 tbsp curry paste (we used rogan josh)
2 tsp garam masala
1 tbsp freshly grated ginger
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
Toasted almonds, coriander and spring onions
- 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 simmer for 15-20 minutes or until the quinoa is cooked; we continued to reduce to give it a thicker, saucy texture.
- Serve in big bowls topped with the toasted almonds, coriander and spring onions.