I’m also a tad late posting this week’s first recipe because I was too busy celebrating my birthday yesterday I was craving something a little different today, so I decided to go with a coconut curry! This is super easy to throw in the instant pot (or crockpot) and have a delicious meal that will last all week!
Servings: 8
Calories per serving: 263 cal
Protein per serving: 17 g
Carbs per serving: 40 g
Ingredients:
1 lb boneless, skinless chicken breast
1 can chick peas (drained and rinsed)
1 can diced tomatoes
1 head broccoli
1 lb butternut squash
1 yellow onion
30 oz coconut milk
½ chicken broth
4 cloves garlic (minced)
1 tablespoon curry powder
1 teaspoon Ginger (I used ginger paste)
1 teaspoon red pepper flakes
4 cups cooked jasmine rice
Directions:
1. Prepare vegetables by dicing onion, cubing spaghetti squash, and cutting broccoli off into florets. Then cut chicken into cubes.
2. Add all ingredients - excluding rice - into Instant pot, stir, and cook on high pressure for 15 mins. (Crockpot users cook on high for 4 hours or low for 6-8 hours)
3. When ready to eat, prepare jasmine rice, pour curry mixture over ½ cup rice and enjoy!
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