This week, we bring you another recipe that will help you pack in a load of good veggies at meal-time. One thing a lot of people struggle with on a Paleo-diet is getting in enough vegetables throughout the day. Adding veggies to soups/stews/curries is a great way to increase your nutritional intake. What’s more, if you have any digestive issues, cooking vegetables/meat thoroughly like this will help you absorb all the nutrients. It takes a little longer to cook up, but it’s warm, spicy, hearty, delicious, nutritious, and re-heats really well. So cook up a big batch and enjoy it for a couple of days!
What You’ll Need:
- Skinless Chicken Breast (we used 20 oz., but you could easily do more or less)
- Onion (1 medium-large. Again, easily adjustable.)
- Bell Pepper (1, whatever color you want.)
- Pumpkin/Sweet Potato (1/4 of a small pumpkin or several large sweet potatoes. Or, BOTH!)
- Carrots (2, large)
- Cabbage (about 1 cup, cut)
- Garlic (1 clove)
- Curry Powder (3 tbsp. Make sure to just get spices, without any breadcrumbs or sugar hidden in it!)
- Coconut Milk (1 can. Could do 1/2 a can and sub with some more water if desired, but we like 1 can for the thickness.)
- Coconut Oil (for cooking)
- Take a spoon to clean out the inside of your pumpkin piece, and then cut the pumpkin (and/or sweet potato) and carrots into bite-sized pieces. Steam it all in a colander for about 8 minutes or until soft. (Note: Make sure not to steam too long or the pumpkin will dissolve in the curry!)
- Cut the onion, pepper, and chicken into bit-sized pieces and add to a frying pan with a dash of coconut oil. Grill until the chicken is browned on the outside and the onions and peppers are soft. (Tip: By cutting all your veggies/meat into same-size pieces, you can ensure that it all cook well together!)
- Pour a can of coconut milk into a big pot, and then add about 1/2 a cup of water, a dash of coconut oil (go with what you feel), 3 tbsp of Curry powder, and a diced clove of garlic. Finally, add in a cup of cut cabbage in and set on a low heat.
- Once the chicken/onion/pepper is done, dump that in with the coconut milk-curry concoction and let it simmer for 5-10 minutes.
- Finally, add in your steamed carrot and pumpkin, and let it all cook together for about 2 minutes.
- Serve and enjoy! (Serves 2-4 depending on appetite!)