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Coconut Curry Chicken

This warming, comfort food bowl comes together quickly for a perfect weeknight dinner idea!



🥥 Ingredients:

2 chicken breasts, grilled & cubed (optional for vegan)

1 cauliflower, chopped

1 can chickpeas

3 garlic cloves, minced

1 onion, chopped

3 tsp garam masala

2 tsp cumin

2 tsp ginger

1 tsp turmeric

1/2 tsp chili (optional)

3 tbsp tomato paste

1 can coconut milk

1 cup water

2 tbsp extra virgin olive oil, divided

Salt and pepper, to taste


🥥 Instructions:

Preheat oven to 400 F. Add cauliflower and chickpeas to a oven safe dish, coat with 1 tbsp EVOO, salt and pepper, and cook for 12 minutes.


Cook garlic and onions in remaining tbsp of EVOO, about 5 minutes on the stovetop. Add the rest of the ingredients and stir until thickened. Add more water or coconut milk to achieve desired consistency.


Toss in the baked cauliflower and chickpeas, top with chicken, then serve over rice and garnish with fresh cilantro! 🤍


ENJOY!


With love,

Brie

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