Curry Chicken & Veggie Pot
Servings: 4 people
Calories: 192kcal
A one-pot delicious curry that can be sipped like a stew or served over basmati rice or with fluffy naan bread
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Equipment
- One pot
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic sliced or minced
- 1 tbsp ginger minced or pre-frozen
- 1/2 small white or yellow onion chopped
- 2 1/2 tbsp red curry paste
- 1 15-oz can lite coconut milk (or full fat)
- 2/3 cup vegetable broth or more, if you'd like more liquid
- juice of one small lime
- 1 cup frozen green beans
- 1 cup frozen riced cauliflower
- pinch red pepper flake
- several pinches salt
- 1-2 cups shredded chicken (pre-cooked, like from a rotisserie chicken or left-over)
Instructions
- In a 2 quart or larger stock pot melt coconut oil over medium heat, then add garlic, onion and ginger and saute until translucent and fragrant, a few minutes
- Add your red curry paste and coconut milk and stir until well combined
- Add vegetable broth and lime juice and bring up to a rolling simmer, then reduce heat to medium-low or low and cook for 15 minutes, stirring occasionally
- Add the frozen beans and riced cauliflower and cook on low for 5 minutes. Add in your red pepper flake if desired (tasting broth), and salt
- After 5 minutes, add your chicken and cook on low another 5 minutes until warmed and seasoned throughout
- Serve as is, as a soup stew or over rice or with gluten-free naan
Notes
- This recipe makes a slightly creamy slightly brothy pot of stew -- add more liquid to create a soup-like texture or pack it with whichever veggies you like!
- We added almost two full cups of chicken -- shredded from a rotisserie bird -- but you can add or subtract as much protein or veggie as you like
- This is delicious served or basmati rice or -- our favorite!! -- with homemade gluten free naan bread (we like this recipe)
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 8g | Protein: 22g | Fat: 6g