Ingredients
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- 2 tbsp olive oil, divided
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- 2 chicken breasts, diced
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- 1 small butternut squash, chopped
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- 2 large carrots, chopped
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- 2 cloves garlic minced
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- 1 tbsp ginger, minced
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- 2 cups chicken or vegetable stock
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- 1 can full fat coconut milk
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- 2 tsp curry powder
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- 2 tsp turmeric
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- 1 tsp salt
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- 1 can chickpeas, drained
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- 1 red pepper, chopped
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- 2 cups spinach, chopped
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- 2-3 cups cooked basmati rice (for serving, optional)
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- 1/3 cup cilantro, chopped
Instructions
Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove from heat. Add remaining tbsp of olive oil, squash, carrots, garlic and ginger cooking for 4-5 min until veggies start to get tender.
Visit Slow Cooker Butternut Squash Chicken Curry for full instructions
Originally posted 2019-02-04 22:13:38.
Originally posted 2019-02-04 22:13:38.
