Make Coconut Curry Chicken and Vegetables
Coconut Curry Chicken and Vegetables
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 head cauliflower, cut into florets
- 1 eggplant, peeled and cubed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups cooked chicken, cubed
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt
- Salad dressing nuts mix, to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, cauliflower, eggplant, and asparagus and cook for 5 minutes.
3. Add the chicken and cook for an additional 5 minutes.
4. Pour in the coconut milk and season with the salt. Simmer for 10 minutes.
5. Serve the curry over cooked rice or quinoa and top with the salad dressing nuts mix. Enjoy!