Butternut Squash Curry
Ingredients
The main ingredients
-
1½
lbs
chicken breast or thighs, cubed
-
1
tbsp
coconut oil
-
2
cups
butternut squash, cubed
-
2
cups
green beans, trimmed and cut
-
1
medium
red bell pepper, sliced
-
3
cloves
garlic, minced
-
2
inches
ginger, grated
-
1
tbsp
curry powder
-
2
tsp
ground coriander
-
1
tsp
sea salt
-
1
can
fire roasted tomatoes (14 oz)
-
¾
cup
coconut milk
For serving
-
to taste
cauliflower rice or white rice
-
to taste
roasted cashews, chopped
-
to taste
fresh cilantro, chopped
Instructions
- 1. Cut the chicken and season with salt and pepper.
- 2. Prepare the butternut squash, garlic, ginger, green beans, and bell pepper.
- 3. In a skillet, heat coconut oil over medium-high heat.
- 4. Add the chicken and cook until the outside is white.
- 5. Add the squash, garlic, ginger, curry powder, coriander, fire roasted tomatoes, coconut milk, green beans, and bell pepper.
- 6. Stir to combine and bring to a simmer.
- 7. Reduce heat, cover, and simmer until the chicken is cooked and vegetables are tender.
- 8. Taste and adjust seasoning if necessary.
- 9. Serve over rice and top with cashews and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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