Gluten-Free Living

One Pot Butternut Squash Chicken Curry

4 to 6 servings

Butternut Squash Chicken Curry with coconut milk & chickpeas is a protein-packed, warming meal. To make vegetarian, use vegetable stock and replace the chicken with half a head of cauliflower cut into florets.

Ingredients

  • 2 tbsp coconut or olive oil, divided
  • 3 chicken breasts, diced
  • 1 small butternut squash, chopped
  • 2 large carrots, chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger, minced
  • 2 cups chicken or vegetable stock
  • 1 can full fat coconut milk
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 can chickpeas, drained and rinsed
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 2-3 cups cooked basmati rice, for serving
  • 1/3 cup cilantro, chopped, for garnish
  • 1 green onion, thinly sliced, for garnish

Directions

Heat 1 tbsp oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove chicken from pot. Add remaining tbsp of olive oil, squash, carrots, garlic and ginger cooking for 4-5 min until veggies start to get tender. Add stock, coconut milk, curry powder, turmeric and salt. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Add chicken and any juices from the chicken back to pot. Add chickpeas and red pepper and cook another 4-5 minutes. Remove from heat, stir in spinach until spinach wilts.

Serve over rice basmati rice. Garnish with cilantro and serve!

SLOW COOKER METHOD: Place all ingredients in the slow cooker except chickpeas, spinach, cilantro and rice. Cover and cook on low for 6-8 hours. Add chickpeas in 1 hour before serving, leaving lid off slow cooker to allow sauce to thicken. Stir in spinach right before serving, and serve with rice, topping with cilantro.

To freeze: After curry has cooled, place in a gallon sized freezer bag, Remove as much air as possible, seal, label and freeze. To serve, thaw, heat through and serve over rice.

Follow Angela’s cooking adventures at angelaskitchecooking.com. Angela has had vast experience cooking dairy free (since 1994) and gluten free (since 2001) for her family and herself. An expert in gluten and dairy free recipe development and living, Angela teaches gluten and dairy-free cooking classes, written cookbooks, contributes articles and recipes to numerous publications and speaks for local and national organizations.

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