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!
1lbboneless, skinless chickencut into bite sized pieces
2carrotssliced into coins
1large can stewed tomatoes
1can coconut milk
1cupchicken or veggie broth
3handfuls of baby spinach
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.