CAULIFLOWER BUTTERNUT CURRY WITH CHICKEN + CHICKPEAS

Social distancing is keeping us from going out to eat which in a lot of cases, is resulting in the same old BORING meals! Try out this super simple and healthy curry to mix it up during this MADNESS.

INGREDIENTS

2 chicken thighs – optional
1/2 red onion, chopped
2 garlic cloves, smashed
2T curry powder
1t turmeric
1/2 small butternut, cubed
1/2 small cauliflower, into florets
1 can coconut milk
water
1/2t soy sauce
3/4c chickpeas
1 c swiss chard, shredded

cooked rice (I used brown)

INSTRUCTIONS

Brown chicken on both sides in a med-high dutch oven, remove (its ok if it’s not cooked through). Saute onions and garlic until soft, 2 minutes. Add curry powder and turmeric, stir until fragrant. Dump in the squash and cauliflower and stir to coat, then pour in the coconut milk, fill the can with water and pour that in too. Return chicken to the pot along with the soy sauce, chickpeas and chard. Bring to a boil and simmer for 25-40 minutes until sauce is thick, vegetables are soft and chicken is cooked. Serve over rice.

ENJOY!

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