One Pot Butternut Squash Chicken Curry
This One Pot Butternut Squash Chicken Curry with coconut milk & chickpeas is a protein-filled, heartwarming fall meal that comes together in under 40 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 servings
- 2 tbsp olive oil, divided
- 2 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
- 1 red pepper, chopped
- 2 cups spinach, chopped
- 2-3 cups cooked basmati rice (for serving, optional)
- 1/3 cup cilantro, chopped
Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove from heat. 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, bringing to a boil and then let simmer for 15 minutes. Add chicken back in, along with chickpeas and red pepper and cook another 4-5 minutes. Remove from heat, stir in spinach and serve in large bowls alongside basmati rice. Garnish with cilantro and serve!
ALTERNATIVE SLOW COOKER METHOD: Dump all ingredients in the slow cooker except chickpeas, spinach, cilantro and rice and cook on low for 6-8 hours. Add chickpeas in 1 hour before serving. Stir in spinach right before serving, and serve with rice, topping with cilantro.
Calories: 396kcal | Carbohydrates: 35g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 456mg | Potassium: 443mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7600IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 4.3mg