Healthy Quinoa Chicken Curry Bowls

• olive oil↗1 tablespoon
• diced onions1 cup
• s. boneless skinless chicken thighs (breasts are also good)↗1
• curry paste↗2 tablespoon
• garam masala (cumin or roasted coriander are also good)↗2 teaspoon
• ginger paste1 tablespoon
• cloves garlic↗3
• tomato puree↗2 cup
• chicken broth↗2 cup
• diced eggplant (peel removed)3 cup
• diced fresh tomatoes3 cup
• uncooked quinoa↗1 cup
• toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter

Step-by-step instructions

1. 1

   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.

2. 2

   Add the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and smmer for 15-20 minutes (check the quinoa package for cook time – mine was a sprouted quinoa that cooked in 15 minutes). When it’s done, it will look like the picture above – sort of like a stew.

3. 3

   When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.