Curried Chicken (or Chickpea) Stew

23 50 485
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 6
Curried Chicken (or Chickpea) Stew
Health Highlights

Ingredients


2 tbsp Coconut oil
1 medium Yellow onion (thinly sliced)
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
454 gm Sweet potato (peeled, cut into large cubes)
454 gm Butternut squash (cut into large cubes)
2 tbsp Curry powder
2 tbsp Tomato paste, canned
1 tbsp minced Ginger root
1 tbsp Garlic (grated)
1 tbsp Thyme, fresh (minced)
2 tsp Coconut aminos, Coconut Secret
4 cup Bone broth, Organic (chicken)
1 can(s) (14oz) Diced tomatoes, canned
1 can(s) (13.5 oz) Coconut milk, sweetened
1/3 cup Almond butter
1 cup Frozen green peas (thawed)
1 cup Spinach (large handful, rinsed and chopped)
1 tbsp Lemon juice
1/2 cup Cilantro (coriander) (chopped)
6 stalk(s) Green onion (thinly sliced)
1/2 cup Almonds, toasted (coarsely chopped, for garnish)
1 can (15oz) Chickpeas, canned, drained (if using chickpeas - rinsed - or whole cooked roasted chicken)

Instructions


1. Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent, about 4 minutes.

2. Add the sweet potato and squash, season with a couple of pinches of salt and some black pepper stir to combine. Cook until the sweet potato and squash soften, about 6 to 7 minutes, stirring occasionally to keep the onions from burning.

3. Add the curry powder, tomato paste, ginger, garlic, thyme, and coconut amino’s, stirring to combine. Cook until about 1 minute.

4. Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken. almond butter, and a few pinches of salt.

5. Return the mixture to a simmer and cook for 20 minutes. Stir in the peas, spinach, and lemon juice.

6. Serve topped with cilantro, green onions, and toasted almonds.


 

Notes:

You may want to switch this up in flavour a little — just for fun.

Sub in Thai red curry paste for the curry powder, and remove the canned tomato.

If you’re using chicken instead of chickpeas, roast and add extra chicken ahead at the beginning of the Dump.


Nutrition Facts

Per Portion

Calories 485
Calories from fat 211
Calories from saturated fat 59
Total Fat 23.4 g
Saturated Fat 6.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 9.3 g
Cholesterol 0
Sodium 721 mg
Potassium 1326 mg
Total Carbohydrate 54 g
Dietary Fiber 17.5 g
Sugars 15.7 g
Protein 23.1 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 4.4

Energy sources


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