For me, curry is one of those welcome fall flavours that I look forward to every year. I find that when fall arrives, I begin to crave warm stews, soups and curries instead of salads and smoothies. If you are looking for a quick & easy meal that is nutritious and delicious, you’ve just found it! Like most dishes like this, you’ll want to make a little extra because it always tastes better the next day!

INGREDIENTS

• 1 tbsp coconut oilCurry
• 1 onion diced
• 1 tomato diced
• 1 lb boneless, skinless chicken cut into bite sized pieces
• 2 cloves garlic minced
• 2 carrots sliced into coins
• 2 medium potatoes diced
• 2 tsp sea salt
• 2 tbsp curry powder
• 1 large can stewed tomatoes
• 1 can coconut milk
• 1 cup chicken or veggie broth
• 3 handfuls of baby spinach

INSTRUCTIONS

• Sauté diced onion and tomato with coconut oil in a large skillet or frying pan until soft and onion is nearly translucent. Add minced garlic, chicken and 1 teaspoon of sea salt. (You can easily swap out the chicken for chickpeas and make a hearty vegan meal.)
• Once chicken is cooked on the outside, add carrots, potatoes, remaining teaspoon of sea salt and curry powder.
• Give it a stir and add the stewed tomatoes, coconut milk and broth. Simmer until carrots are soft.
• Just before serving, add baby spinach and continue to simmer for one more minute.
• Serve with basmati, brown or sticky rice and a side salad. Need a little heat? Add a few dashes of cayenne pepper.

 

Photo by Dee @ Copper and Wild on Unsplash