Chicken And Vegetable Curry

121 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 Tablespoons unrefined coconut oil or ghee

2 pounds boneless, skinless chicken meat (breast or thigh or combination), cubed

1 large onion, chopped

2 cloves garlic, finely chopped

1 Tablespoon finely chopped peeled fresh ginger

2 carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

4 cups vegetables, cut into same size as carrots and celery (e.g. cauliflower, root veggies, green beans, eggplant, potatoes…)

2-3 Tablespoons curry powder*

1 teaspoon ground cumin

¼ teaspoon ground turmeric

2 teaspoons sea salt

1 ½ cups chicken stock, vegetable stock or 1 14.5-ounce can diced tomatoes

¼ cup chopped fresh cilantro (optional)

½ cup cashews, finely ground or ¼ cup cashew butter

1 cup coconut milk

A few handfuls of baby spinach leaves

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