Spinach Potato Curry | The Clean Plate

By Rander9576

Ingredients

• 1 lb. chicken thighs, cubed (vegetarian/vegans could use some rice)
• 5 small red potatoes, peeled and cubed small
• 1 bag of spinach
• 1/2 red onion, sliced
• 2 garlic cloves, minced
• 1 can coconut milk
• 2 Tbsp. coconut oil
• 2 Tbsp. curry powder

Details

Servings 1
Adapted from thecleanplatechef.com

Preparation

Step 1

Boil or roast potatoes until al dentè (firm but able to easily pierce with a fork)

In a large skillet, heat coconut oil and add chicken to sear. Season with a little salt and pepper.

Add potatoes, onions, and garlic. Stir until fragrant.

Add coconut milk and curry. Stir to combine.

When chicken is cooked through and potatoes are soft, add spinach and incorporate slowly. The spinach will wilt into the hot curry. Remove from heat and salt to taste.