Hustle & Soul is a lifestyle blog offering practical advice about food, fitness & wellness. And I'm Diana, the one offering advice. I'm super pumped you're here - thanks for stopping by!



This curry bowl is the bomb, y’all. If you’re sick of the same old chicken and rice with veggies, this is a great way to spice it up. Every time I make this recipe, I can’t wait to eat it again. Other than awesome flavor, I love this recipe because I can make a big batch of it and eat it the whole week - easy peasy meal prepping and it tastes amazing!

Note: This recipe can be Paleo and Whole30 approved by eliminating rice/quinoa/lentils and garbanzo beans.


  • 2 lbs. boneless skinless chicken thighs or chicken breasts
  • 1 medium-sized eggplant
  • 1 sweet onion
  • 2 cups white mushrooms
  • 1 8 oz. can of garbanzo beans
  • 3 cups of cooked rice (or similar grain - white or brown rice, quinoa, or lentils)
  • 5 cups of uncooked greens (swiss chard or kale both work great!)
  • 1 bunch of basil
  • (1) 16 oz. can of tomato sauce
  • 4 TBSP. curry powder
  • 2 TSP. minced garlic
  • 1 TBSP. olive oil
  • 1 TBSP. coco aminos
  • Medium mixing bowl
  • Large mixing bowl
  • Large cast iron skillet or roasting pan
  • Casserole dish or oven-safe skillet pan
  • Sauce pan

Makes 4-6 servings



  1. Preheat your oven to 350 degrees

  2. Pour tomato sauce into saucepan. Mix in curry powder and 1 TSP. minced garlic. The amount of curry powder you use depends on how bold of a flavor you’re going for. If you like a good punch of flavor, go ahead and add all 4 TBSP. of spice. If you want less, start with 2 TBSP. and assess the taste. Cover and simmer on low/medium heat for 10-15 minutes, stirring occasionally.

  3. While curry sauce is simmering, dice eggplant and onion, slice mushrooms, and rinse garbanzo beans. Place all chopped veggies and garbanzo beans in a large mixing bowl and toss together with olive oil and 1 TSP. of minced garlic. Pour mixture into large cast iron skillet or other oven-safe skillet.

  4. Begin roasting veggies over medium heat while curry sauce continues to simmer. After 10 minutes, place in the oven to finish roasting for an additional 40-50 minutes.

  5. Place chicken in casserole dish, cast-iron skillet or other oven-safe skillet. Pour 1 cup of curry sauce over the chicken and sprinkle with a handful of fresh basil. Roast chicken in the oven for 35-40 minutes.

  6. While your chicken and veggies are roasting in the oven, toss your greens in coco aminos and saute over medium heat until tender.

  7. Layer chicken, veggies, and greens on top of rice/quinoa/lentils. Add curry sauce as desired and top with fresh basil.


Since I count macros, I follow the steps in the recipe above for easier & more accurate counting purposes. I keep each ingredient in a separate container in the fridge and measure out every night to create my curry bowl for each meal.

However, if you don’t count macros, I would recommend cooking everything together in one big casserole dish for easier prep and cooking. Add a layer of cooked rice/quinoa/lentils at the bottom of a casserole dish. Layer on veggies and chicken, adding a thin layer of curry sauce in between each layer. If using chicken breasts, I recommend dicing chicken breasts into bite-sized pieces before layering. Pour curry sauce over casserole and finish with a couple handfuls of fresh basil. Bake in the oven for 45-50 minutes.