This is a dish I love to pre make and have waiting for me after an evenings gym session 💪🏼 It has lots of flavour & I love how the aubergine adds extra bulks to the dish 🍆

One of the ingredients I use is curry powder, I get mine from Waitrose & it’s fodmap friendly ☺️


Serves 1


  • Fillet chicken breast (cut into chunks)
  • 100g Quinoa (cooked weight)
  • 150g Aubergine
  • Handful spinach
  • 100g Tinned chopped tomatoes
  • 1/4 Chicken stock (to make 150ml)
  • 1Tsp turmeric
  • 2Tsp curry powder (I use one from Waitrose which is fodmap friendly)
  • 1Tsp garam masala
  • 1Tsp cumin seeds
  • Fresh  coriander (optional)
  1. Add frylight (or any other preferred oil) to your frying pan using a medium heat. Add the cumin seeds and wait until they let off an aroma. Add both your chicken & aubergine, stir to coat in the seeds.
  2. leave for 5 minutes and add all remaining herbs, stirring together.
  3. Add tomatoes and chicken stock, leave to simmer for 30 minutes.
  4. In the last 5 minutes add a handful of spinach and stir in your cooked quinoa
  5. Garnish with fresh coriander if desired
  6. Enjoy 😋

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