Step One - Heat up a skillet with some olive oil and cook the chicken.
Step Two - In a separate skillet, warm oil and sauté the onions until translucent, then add the eggplant, zucchini, and red bell pepper. Cook until the veggies start to become soft. Add in the crushed tomatoes and let it simmer on a medium heat.
Step Three - In a separate skillet, heat up olive oil and sauté the mushrooms until they are brown before tossing them in with the other veggies
Step Four - Add the coconut milk, curry, salt, pepper, and fresh coriander to the veggies. Stir to combine, cover, and simmer for 5 to 10 minutes.
Step Five - Serve over low-carb rice garnished with finely chopped coriander leaves and enjoy!
