Coconut Curry with Spinach

Wow, this recipe is flavor-packed, a little spicy, a little sweet, and oh-so-satisfying. With 30 grams of protein, how could it not be? It’s a quick curry dish thanks to the Stonewall Kitchen simmering sauce. Take it from me, at the end of a long day of work, this dish is still easy to make! This serves 4, generously, so come hungry :)

What (your ingredients): 

1 tablespoon unsalted butter
3 tablespoons olive oil, divided
6 chicken thighs
1/2 white onion, diced
3 large carrots, peeled and diced
Coconut Curry Simmering Sauce (Stonewall Kitchen) 
1 bunch spinach leaves, washed and torn into pieces

How (your directions):

Heat butter and 2 tablespoons olive oil over medium heat in large Dutch oven. Cook chicken thighs, 6-7 minutes each side.

Remove chicken from Dutch oven, placing on plate. Dispose excess fat from Dutch oven, then add 1 tablespoon fresh olive oil to Dutch oven. Heat oil over medium heat and sauté onion and carrots 3-4 minutes.

Add chicken back to Dutch oven, plus the Coconut Curry Simmering Sauce. Simmer for 15 minutes. Add spinach and simmer another 5 minutes.

Serve over couscous, brown rice, or quinoa with chutney (I love mango chutney with this dish).

Enjoy!

Why (the science):  Iron is a critical component of our metabolism, and this curry dish packs an iron-fisted punch, contributing 30% of your daily iron recommendation! What makes this dish interesting is that it is also very rich in vitamin C, which is known to enhance the absorption of iron in our body. Chicken not only contributes “heme” iron to the dish, but it also enhances the absorption of “nonheme” iron, found in the spinach. No need for red meat!

Here's your nutrition label: Coconut Curry with Spinach - Nutrition Label

P.S. Many thanks to Brewers Organics for providing the organic carrots, onion, and spinach!