Curry can often seem like an intimidating recipe to make at home. This recipe takes the stress out of cooking by taking only 20 minutes to prepare and costing $5.01 per serving! Not only will you save time in the kitchen, but you’ll save money by not ordering takeout. Loaded with veggies & protein, you’ll be prepared for the weak with a filling and flavorful dish.

  • 1-1/2 lb. boneless chicken breasts or thighs
  • 10 cups of veggies, chopped (I used orange cauliflower, broccoli, onion, and red bell pepper. Use what you like or have on hand.)
  • 1-14 oz can of full fat coconut milk
  • 1 cup crushed tomatoes (or tomato sauce)
  • 1 Spicely Curry blend (purchased at Whole Foods, they are in small boxes, any curry spices should work)
  • 1/2 teaspoon cayenne pepper, optional
  • 1 cup water (for a thicker, curry-like sauce, omit the water)
  • Ground flax, optional (I ground mine in a Cuisinart)
  • Salt, to taste
  1. Cut veggies into medium-large chunks. I throw the chicken in as is because it will be so soft after cooking that you can eat it with a fork without pre-cutting it. Put everything into the crock pot.
  2. Stir in the coconut milk, and crushed tomatoes. Then add the spices mix and cayenne pepper. (Or make your own 1 Tablespoon cumin, 2 teaspoons ground coriander, 2 teaspoons ground ginger, 2 teaspoon garlic powder 1 teaspoon cinnamon) Add the water (I used ½ cup water and put it on high heat for the last hour. Next time I would not add water.) Stir to combine everything.
  3. Cook on low for 5-6 hours. I cooked mine for 5 hours on low and high for the last hour to thicken the sauce.
  4. Season to taste with salt.
  5. Serve. Sprinkle with freshly ground flax for healthy fat and a nutty flavor. This is delicious over cauliflower rice, or brown rice but it’s tasty on its own, too.