I can’t get enough of this Fall gorgeousness we are having!
It was such a wonderful Thanksgiving long weekend here! We had Thanksgiving dinner on Sunday out at my sisters acreage again… you may remember last years post, and yesterday the hubby and I just had a great day together, went for a super long walk through the ravine and enjoyed the crisp air and all the golden colors! The colors reminded me of this curry I threw together the other day!
Since last weeks slow cooker Paella, I haven’t put the slow cooker away, and I figured I might as well just keep using it!
This time, a rich, creamy (yet dairy free), healthy, and nutrient filled spicy curry!
I stumbled across THIS recipe from A Sunshiny Day quite a long time ago and bookmarked it because I KNEW it had to be made on a brisk Fall day!
I altered the recipe a bit by adding the curry paste, lime juice, and lemongrass as well as some extra veggies as I really wanted to bring in some of my favorite Thai flavors!
I loved how the sauce was so easily made in the blender using none other than cashews! The cashews are what really make the sauce so thick, rich, and creamy!
I’m thinking this method might just have to be used again for an Indian inspired Butter Chicken in the future!
By adding cashews in the sauce, and blending them up, you get that great rich consistency while still being able to use light coconut milk rather than full fat!
The curry paste, lemongrass, and lime juice just brought the sauce to a whole new level – it smelled amazing after I blended it up, and I couldn’t wait to see how it would taste a few hours later after soaking in with the chicken and vegetables!
I decided to serve the curry on my favorite Tru Roots quinoa and sprouted rice blend! Perfection!
Healthy, whole grains, with this delicious curry sauce that is high in protein, a great source of healthy unsaturated fats, and it also has tumeric which is a well known healing spice!
Tumeric naturally detoxifies the liver, speeds up wound healing, has natural anti-inflammatory properties, and is a natural pain killer!
I love how nature just gives us medicine in the form of food. Delicious, healthy, whole foods, that we can just freely eat and enjoy!
The recipe made a great big batch of the cashew curry, so into seperately portioned containers it went for future client deliveries, I know my clients are going to love this one!!
It’s a winner!
Thanks to Mai-Lis and her lovely blog for the inspiration!
- 20 oz boneless skinless chicken breasts
- ½ cup diced onion
- ½ cup diced carrots
- 14oz light coconut milk
- ¾ cup raw cashews (100g)
- 2 tablespoons tomato paste
- 1 tablespoon red Thai curry paste
- 1 teaspoon minced lemongrass (optional)
- juice of 1 lime
- 2 garlic cloves
- 2 teaspoons low sodium soy sauce OR gluten free soy sauce OR liquid aminos
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon turmeric
- Cut the chicken into small pieces and place the onions, carrots, and chicken in the slow cooker. Season well with salt and pepper.
- Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and cook on high for 3 hours, stirring once or twice.
- Serve over rice or quinoa, and garnish with cilantro, coconut, and cashews!
*Recipe adapted from A Sunshiny Day
Have a lovely Tuesday!
Nutritionist in the Kitch