Chicken Curry with Chickpeas, Butternut Squash & Kale

This hearty and flavorful Chicken Curry is packed with protein, fiber, and vibrant spices. With the addition of chickpeas, butternut squash, and kale, it’s a nourishing and satisfying meal that’s perfect for any night of the week.

Prep Time 10 Mins ▪ Cook Time 25-30 Mins ▪ Total Time 35-40 Mins ▪ Servings 6

Ingredients

• 3 cups cooked chicken breast, shredded

• 1 can organic chickpeas, rinsed

• 2 cups finely chopped organic kale

• 1 cup cubed butternut squash (large bite-size cubes / You can substitute with sweet potato or carrots, they'd also taste great)

• 2 tbsp curry powder

• 1/2 tsp dried oregano

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp turmeric powder

• 1 tsp salt

• Dash cayenne pepper

• Dash red chili flakes

For Serving:

• Organic Non-Gmo Short Grain brown rice (I use Lundberg Farms)

• 1-2 Tbsp Coconut cream

Instructions

1. In a large pot or skillet, heat a little oil over medium heat. Add the cubed butternut squash and sauté for 5-7 minutes, or until slightly tender. Add the shredded chicken, chickpeas, and chopped kale, and cook for another 3-4 minutes.

2. Sprinkle the curry powder, oregano, cumin, paprika, garlic powder, black pepper, turmeric, salt, cayenne, and red chili flakes into the pot. Stir well to coat the chicken, veggies, and chickpeas with the spices.

3. Add a small amount of water (or vegetable broth) to the pot and stir everything together. Reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the butternut squash to soften completely.

4. While the curry simmers, cook the short grain brown rice according to package instructions (depending on type you may need to start this at the same time as your curry, plan accordingly).

5. Spoon the curry over the cooked rice, and top with a dollop of coconut cream for extra richness and flavor.

Notes

• This recipe makes 4-6 servings for the week. Store in airtight containers in the fridge for up to 5 days.

• For Coconut Cream: For this recipe, you want to pair it with a dollop of sour cream, Greek yogurt or the thick cream from the top of coconut milk, I recommend Thai Kitchen canned coconut milk. When you get it, do not shake the can, You Want That Thick Cream On The Top.

Nutrition Per Serving

Protein 30g ▪ Fat 15g ▪ Carbs 40g ▪ Fiber 8g ▪ Sodium 625mg ▪ Calories 400 kcal

Recipe by Shonna Roadruck and Awakened Goddess Wellness Co.