A creamy, coconut milk base with slightly spicy Thai flavors, this balanced dish is packed full of red bell peppers, sweet potato, and seared chicken thighs.
Made with warming curry powder to warm you up as the seasons change and offer anti-inflammatory properties, this curry is nourishing for your body and your tastebuds.
This is one of my favorite dishes to cook, using just one pot to pull it together. Plus, the aroma of garlic and onion can make anyone feel like a real chef. Whether you want to serve it over cauliflower rice or quinoa, there are so many ways to make this dish your own.
Benefits behind this curry
Red bell peppers are one of the highest sources of vitamin C and add a boost of antioxidants.
Chickpeas are high in plant-based protein and fiber, supporting digestion and blood sugar balance.
Coconut milk supports digestion and sustained energy.
Curry powder contains turmeric, which is one of the most well-studied anti-inflammatory spices available.
Almond butter adds creaminess along with healthy fats and a touch of plant-based protein.
Servings: 4 - 6 | Prep: 10 minutes | Total time: 35 minutes | Dairy-free, gluten-free, high-protein
