| 15 | 375 | 141 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 6 h | 8 |
| 1 medium | Apple (diced) |
| 1/2 tsp | Black pepper |
| 1 tsp | Avocado oil |
| 2 cup | Cauliflower (florets) |
| 454 gm | Chicken breast, boneless, skinless |
| 1/2 cup | Coconut milk, reduced fat |
| 454 gm | Roma tomatoes (organic is preferred,) |
| 2 clove(s) | Garlic (minced) |
| 2 tbsp minced | Ginger root |
| 1/4 cup | Indian curry paste |
| 1/4 tsp | Salt (himalayan salt is preferred) |
| 1 1/2 cup | Spinach (chopped) |
| 1 cup | Butternut squash (peeled, cut into 1/2-inch cubes) |
| 1 3/4 cup | Vegetable stock/broth, low sodium |
| 1/2 medium | Yellow onion (diced) |
Heat the avocado oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.
Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the onion mixture to a slow cooker.
Add the butternut squash, cauliflower, chicken, diced tomatoes and vegetable broth to the slow cooker.
Cook on HIGH for 6 hours, or until the vegetables and chicken are tender.
Stir in the coconut milk and spinach, and heat.
Serve and enjoy!
| Fruit | 0.1 |
| Meat | 0.6 |
| Vegetables | 1.6 |
