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!
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
- 1 cup chicken or vegetable stock
- 1 (400mL) can full fat coconut milk
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tsp salt
- 1 can chickpeas, drained
- 1 red pepper, chopped
- 2 cups spinach, chopped
- 1/3 cup cilantro, chopped
- 1 cups basmati rice
- 1 1/4 cup water
- 1 tsp butter
- 1 pinch salt
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 chicken. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender.
Meanwhile, make rice according to package directions on the stove or in a rice cooker.
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 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 spinach, cilantro and rice, and cook on low for 8 hours. 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