Follow Kaitlyn’s Gluten Free Kitchen on Social Media

This curry has enough hidden vegetables in it to satisfy the kids in my house. I let them pick out the green beans so they think they’re winning. Hahaha… suckers…

INGREDIENTS

• 3 boneless skinless chicken breasts, cubed
• 2 tbsp tomato paste
• 1 small onion, finely chopped
• 3 cloves garlic minced
• 1 tbsp fresh ginger finely chopped
• 1 cup cauliflower florets, finely chopped
• 1 medium zucchini, grated or finely chopped
• 1 medium carrot, peeled and grated or finely chopped
• 1/2 cup butternut squash finely chopped
• 1/2 lb green beans, trimmed
• 4 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp ground turmeric
• 1/2 tsp cumin
• Zest of half a lime
• 1 can coconut milk
• 1/2 cup fresh basil
• Salt & pepper to taste
• Rice for serving
• Optional : cilantro and lime juice

DIRECTIONS

1. Add all ingredients (except coconut milk and basil) to the slow cooker and stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and vegetables have softened.
3. In the final 30 minutes, add coconut milk and basil to the slow cooker.
4. Spoon curry over rice garnishing with fresh cilantro and a squeeze of lime juice if desired

TIPS

• Want more veggies? Add them! The cauliflower, zucchini, and carrot will disappear into the sauce but if you want to add more vegetables you certainly can!

• Place ginger, garlic, zucchini, cauliflower and carrot in a food processor to make fine. This makes for quick prep for you. All of the vegetables are going to disappear into the sauce when chopped fine.