Look no further, dinner is PLANNED! A warming curry you can create in 30 minutes 🙂
Ingredients: Makes servings 6-8
3 Tbsps coconut oil or olive oil
1 large yellow onion, diced
4 stalks of celery, sliced thinly
8.8 ounces new potatoes, cut into half
8.8 ounces farm carrots
2 bell peppers, diced
4 garlic cloves, sliced
1 cup low-sodium chicken broth
4 cups shredded cooked chicken (you can use leftovers or you can roast or cook your own)
1 tsp sea salt, or to taste
1 tsp black pepper, or to taste
½ Tbsp curry powder
1 Tbsps smoked paprika
1 tsp chilli powder
7 ounces fresh kale, chopped (discard the center thick rib)
1 cup coconut milk
1. To a large deep ovensafe skillet or stockpot, add the oil, onion, celery, carrots, peppers and sauté over medium-high heat, while stirring for about 10 minutes, until vegetables begin to soften.
2. Add the garlic, curry powder, paprika, chilli and sauté for another 1 to 2 minutes.
3. Add the chicken broth, shredded chicken, potatoes, salt and pepper to taste, and boil for about 15-20 minutes, until the potatoes are cooked through.
4. Add the kale, coconut milk, and simmer 1 to 2 minutes, or until kale has wilted. Enjoy hot.