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dinner
Mild Chicken and Spinach Curry
PreconceptionIndian-inspiredEasyServes 245 min
Tender chicken pieces and wilted spinach simmered in a mild, comforting tomato-based curry sauce over brown rice.
This warm, comforting meal is ideally timed for her period. It pairs iron-rich spinach with vitamin C-packed tomatoes, ensuring she absorbs the nutrients needed to gently rebuild her reserves after shedding her lining. Meanwhile, the sprinkle of pumpkin seeds gives him a targeted boost of zinc and selenium to steadily support ongoing sperm development.
View Nutrition Facts
One serving≈800 kcal · 53 g protein
Calories800 kcal
Protein53 g
Carbs58 g · 8.4g sugar
Fat42 g · 22.3g sat
Fiber8.1 g
Sodium1,054 mg
Folate183 mcg DFE
Iron8.1 mg
Calcium189 mg
Choline181 mg
Iodine69 mcg
Vitamin D8.4 IU
Vitamin B120.5 mcg
DHA + EPA24 mg
Zinc5.1 mg
from its ingredients
Ingredients
½ cup brown rice
1 tbsp cooking oil
½ yellow onion, diced
2 cloves garlic, minced
1 tbsp minced ginger
1 tbsp curry powder
12 oz chicken breast, cut into bite-sized pieces
1 can (14.5 oz) diced tomatoes
½ can full-fat coconut milk
4 cups baby spinach
¼ cup pumpkin seeds, toasted
½ tsp salt
Method
- 1Cook the brown rice according to package directions. Set aside and keep warm.
- 2Heat the cooking oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
- 3Stir in the garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
- 4Add the chicken pieces and cook for 3-4 minutes, until lightly browned on the outside.
- 5Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce the heat to medium-low. Let simmer uncovered for 10-15 minutes, or until the chicken is cooked through.
- 6Stir in the spinach and cook for 2-3 minutes until wilted. Season with salt.
- 7Serve the curry over the warm brown rice, sprinkled with toasted pumpkin seeds.
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