This is my go to slow cooker recipe every Winter! I have never bothered to write it up because it's so easy but I know how much you guys will love this and that it will no doubt be a savior to you as it is to me! Any time I have the ingredients, or know I won't have much time to cook dinner I chuck it all in the slow cooker in the morning (or the night before and sit the slow cooker pot in the fridge overnight), go about my day, come home and a bowl of warming and fragrant curry is ready to be served up.
You can serve it with brown rice, basmati, millet, quinoa or sometimes I sub the cauliflower out for another veggie on hand and serve with cauliflower rice. It makes quite a bit so there's plenty to be frozen for emergency dinners - win!
I also do a vegetarian version of this in my Nourishing Wholefoods cooking class!
1 x onion, diced
3 x garlic, crushed
1 tablespoon ginger, grated
1 small red chilli
500g chicken thighs, cut into 3cm pieces
½ pumpkin, cut into 2cm chunks
1 cauliflower, cut into florets
2 teaspoons curry powder
2 teaspoons ground turmeric (or freshly grated if you have it)
1 cup coconut milk (tinned) (or a 200ml tin)
1 cup bone broth
1 handful coriander
2 tablespoons flaked almonds, toasted
4 lime wedges to serve
Place the onion, garlic, ginger, chicken, pumpkin, cauliflower and spices in the slow cooker. Add the coconut milk and broth and stir well. Set on low for 6 hours (or high for 3 hours if desperate).
Serve topped with toasted almonds, lime wedges, fresh coriander and a dollop of yoghurt if desired.