Ooooh Mondays. You’re rough. Especially sans caffeine (it’s been exactly 10 days since I said adios to my love affair with caffeine - at least for now). I’ve been having a harder time in the mornings, but I definitely feel like I have more energy throughout the day and haven’t really experienced that afternoon “crash” I was used to. Not only is this Monday rough without my morning java, but I’m also experiencing the wrath of being a huge procrastinator. I have FIVE assignments to finish before next Wednesday, so it’ll be a busy week. Oops.
More importantly than my caffeine and nutrition school woes, is this curry. YUM. I make this all the time, but finally got around to taking some pics and can’t wait to share it with you. I have to admit that I sort of cheated, and I used an old recipe on this blog as inspiration. I’m not going to link back to it, because as of now, it’s deleted because this version was much tastier and the pics were much prettier. They were just too similar to keep both around.
I love this recipe because it’s incredibly nutritious.
collard greens - antioxidant and fiber rich
chicken and chickpeas - animal and plant-based protein
coconut milk - healthy fats
anti-inflammatory spices
It’s also really tasty and everyone I’ve made it for loves it. It has the perfect amount of spice, but is more warming than anything, making it perfect for these last chilly days of winter.
I hope you enjoy it as much as we have over the past couple of years! Just a word of advice in case you’re tempted to throw this recipe into your crock pot. I tried it because I desperately wanted to create more slow cooker recipes for you guys, but it came out very bitter and we didn’t like it. I’m guessing it was because I didn’t saute the onion, garlic and ginger beforehand, so if you’re set on a crock pot meal I suggest cooking those three ingredients beforehand then throwing it in the crock pot to slow cook all day. I bet it would be amazing. Enjoy!
- 1 organic chicken breast - cut into 1 inch cubes
- 1 can chickpeas
- 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 and cook for 2-3 minutes, or until translucent
- Add the garlic and ginger and cook until fragrant (about 1 minute)
- 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, drained and rinsed chickpeas and coconut milk and let cook for another 5 minutes
- Add the collard greens and the fresh lime juice
- Serve with cilantro if desired
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