Prep 00:10 Cook 00:30 Makes Serves: 4 makes: 0 Source 28bysamwood.com
(Note: this recipe serves 4 people.) Heat the olive oil in a large saucepan over medium to high heat. Saute the onions for 2-3 minutes. Add the curry paste, cumin, ginger and garlic for a minute until fragrant. Add chicken pieces and cook for another minute or two until chicken is browned.
Add tomato puree, stock, eggplant, tomatoes and quinoa. Cover and simmer for about 15-20 minutes or until quinoa is cooked.
When the chicken and quinoa are cooked through, serve in bowls over brown rice, a side of steamed green beans and garnish with coriander.
Energy 2098.21kj Calories 501.15cal Protein 30.30g Fibre 8.70g Fat 18.56g Saturated Fat 4.04g Carbs 48.74g Sugar