A quick and simple curry because sometimes it’s nice to just be able to open up a few cans!
You can also use garbanzo beans that you have pre-cooked.
This recipe as written is a pulled back E. That means you can serve it over 1/2 serving of brown rice or quinoa (I use quinoa) for a full E. Or serve it over cauliflower-rice to keep a pulled back E. Top this with my cucumber tomato salsa! I’ll link it below!
- 1 onion, diced
- 2 inches ginger root, peeled and minced
- 6 cloves garlic, minced
- 1 jalapeño pepper, minced
- 2 Tablespoons coconut oil
- 3 chicken breasts OR 2 cans of canned chicken
- 1 rutabaga, medium sized, peeled and cubed (optional, but very potato like!)
- 1 quart chicken broth
- 4 cans garbanzo beans or 6 cups cooked garbanzo beans
- 1/4 cup coconut milk (or to equal under 15 grams fat…. use the whole can if you don’t mind a crossover)
- 1 – 15 ounce can tomatoes in puree or 2 cups canned tomatoes, pulsed in blender
- 2 Tablespoons yellow curry
- 2 Tablespoons real salt
- 2 teaspoons gluccomannan
- 1 bunch of finely chopped fresh cilantro
- Juice of 1-2 limes
Saute onion, ginger, garlic and jalapeño pepper in oil.
Add chicken and broth. (Optional: add chopped rutabaga). If using chicken breasts, cover and let them cook, then remove them, chop them, and add them back. (Make sure rutabaga is cooked through, too, if using)
Blend garbanzo beans with some of the chicken broth and add back to the chicken. Pulse tomatoes and add.
Sprinkle in gluccomannan and whisk in. Add spices, cilantro and lime juice. Let it get hot and bubble.
Serve over quinoa and top with cucumber tomato salsa.
Serving Suggestion and Notes:
This entire family sized recipe contains about 6 Trim Healthy Mama E meal carb servings. It contains about 9 servings of fat. The recipe makes approximately 13 cups. I have figured a cup to be a serving size. This keeps you UNDER the teaspoon or 5 gram fat recommendation for an E. (And allows a little wiggle room on the bit of oil in the fresh topping.) It gives you approximately 1/2 serving of your carb source for this meal type. Which leaves you free to add a 1/2 serving of quinoa, brown rice or other carb source.
I fixed my plate in the following way. I started with 1/3 cup of cooked quinoa. I spread it thin on my plate, leaving it thicker around the rim. I topped this with 1 cup of the finished chickpea curry. I then topped the curry with 1 1/2 cups of fresh cucumber tomato salsa. Yum! This was enough to fill me up for lunch, especially because I had my snack this morning! But, if you need more, fill up with a FP topper to your meal. Raw veggies, salad, a shake or some berries are all options.
Here is the topping recipe: