Happy Tuesday all! Sorry I haven’t posted in about a week. Last week was my last week of the school semester so I was really busy getting the last of my work done. Then Mitch and I flew to Chicago Friday morning to see of my best friends and celebrate her new engagement! We got home Sunday and were basically zombies until this morning, which explains the blog post delay:)
So, this curry! I am someone who weirdly checks the weather while I am meal planning. If it’s going to be 70 degrees and sunny on a Tuesday, I will plan to make something light like a salad or salmon, but if I see that it’s going to be gross and rainy that Thursday, it’s soup time. So last Thursday we got a very random rain & snow storm & this soup was exactly what we needed. It’s spicy, creamy & the perfect bowl of comfort food.
I originally found the recipe on one of my favorite blogger’s instagram accounts eatliverun. She loves Meatless Mondays and made a Coconut Channa Saag from a new cookbook she loves called Isa Does It. It’s a vegan cookbook and the recipes all sound amazing, but her Coconut Channa Saag was made with chickpeas, which we normally don’t eat. Anyways, I used chicken instead of chickpeas and it worked great.
As far as the meal prep portion of this post goes, I wanted to show you the steps I sometimes take to save time in the kitchen when I’m making dinner. Making dinner can be overwhelming and annoying when you get home from work at 6pm and are super tired, so I’ve found that prepping portions of my dinner beforehand make the dinner process so much better!
For this particular curry, I prepped my chicken, collard greens, garlic, onion & ginger & spices in the morning and placed everything in the fridge. Mitch got home before me that night and was able to just use everything I prepped to make dinner in about 10 minutes. So helpful! Prepping does take time, but saves so much time & dinner-related stress in the long run. Enjoy!
- 2 organic chicken breasts - cut into 1 inch cubes
- 2 cans chickpeas - use chickpeas instead of chicken to keep the recipe vegan/vegetarian
- 2 tbsp coconut oil
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 2 tbsp fresh ginger - minced
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garam masala
- 1 tsp ground cumin
- 1/4 tsp cayenne
- 1 32oz can crushed tomatoes
- 1 bunch collard greens - chopped
- 1 14oz can organic full-fat coconut milk
- juice of 1 lime
- In a medium stock pot, heat the coconut oil and add the diced onion, garlic & ginger and cook for 2-3 minutes
- Add the chicken and the salt and pepper and cook for about 5 minutes and 1/2 cup of the tomatoes to help keep everything from sticking
- Add all of the spices and cook for about 1 minute
- Add the tomatoes & coconut milk and let cook for another 5 minutes (if you are using the chickpeas instead of chicken, add the drained chickpeas at this time)
- Add the collard greens and the fresh lime juice
- Serve with cilantro if desired
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