Anti-Inflammatory Butternut Curry

Name: Anti-Inflammatory Butternut Curry
Cuisine: Indian, Asian
Ingredients: 1 ½ -2 lbs Chicken Meat (boneless & skinless/ either breast or thighs or both); 2 T Garlic or Shallot EVOO; 4 ea Green Onions (green tops only, chopped); 1 T Fresh Grated Ginger (otherwise 1 t dried ginger powder); ½ C Fresh Cilantro Stems, chopped; 1 lb Butternut Squash (peeled and cubed – can use pre-cut packaged); 3 C Broccoli Heads (chop small); 2 ea Medium Carrots (chop small); 1Can Gum-Free Coconut Milk [sub for Tigernut Milk if coconut free]; 2 T Coconut Butter [sub for more EVOO if coconut free]; 1 ¼ t Himalayan Sea Salt or to taste; 1 t Turmeric; ⅓ t Cardamom; 2 T Fresh Parsley; 2 T Fresh Cilantro Leaves, chopped; ¼ C Fresh Basil, chopped

14 steps

Updated at: Thu, 17 Aug 2023 02:56:53 GMT

Nutrition balance score

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Ingredients

4 servings

1.5 lbsChicken Meat

boneless & skinless/ either breast or thighs or both

2 TGarlic

or Shallot EVOO

4Green Onions

ea, green tops only, chopped

1 TGinger

Fresh Grated, otherwise 1 t dried ginger powder

0.5 CFresh Cilantro Stems

chopped

1 lbButternut Squash

peeled and cubed - can use pre-cut packaged

3 CBroccoli Heads

chop small

2Carrots

Medium, chop small

1 CanGum-Free Coconut Milk

sub for Tigernut Milk if coconut free

2 TCoconut Butter

sub for more EVOO if coconut free

1 ¼ tHimalayan Sea Salt

or to taste

1 tTurmeric

⅓ tCardamom

2 TFresh Parsley

2 TFresh Cilantro Leaves

chopped

0.25 CFresh Basil

chopped

Instructions

Step 1

Clean and chop the 4 green onions (green tops only), as well as chop cilantro stems to have ½ cup chopped.

Step 2

Peel and grate the fresh ginger using the microplane zester. It will take about 1 – 1.5 inch of ginger to make 1 T of grated one.

Step 3

Cut chicken into bite-sized pieces and set aside.

Step 4

Turn the Instant Pot on Sauté setting and add the 2 T of coconut butter to the pan and allow it to melt. As it melts, add the Garlic EVOO to the pan. Mix the two well.

Step 5

Add the chopped green onion tops, chopped cilantro stems and the grated ginger to the pot, season with little sea salt and sauté until flavors release. Stir frequently.

Step 6

Once the mixture has softened and released the flavor, add the spices to the pot: 1 t Turmeric and 1/3 t cardamom. Stir well.

Step 7

Pour coconut milk (sub for Tigermilk if coconut free) into Instant Pot with the green onions, ginger, cilantro stems and the spices and stir well to combine. Taste the liquid for salt and season with more if needed.

Step 8

Next, add the diced chicken, diced carrots, cubed butternut squash and broccoli flowerettes to the pot and stir well. You may want to add more salt at this point as well, as the vegetables and chicken will need to be seasoned well.

Step 9

Close the Instant Pot lid on seal setting and set to and 35 minutes on high pressure.

Step 10

When finished cooking, open the steam valve for quick release.

Step 11

Add the chopped herbs to the curry – parsley, cilantro and basil and stir well. Taste for salt and adjust seasonings if necessary.

Step 12

Set aside any you plan on eating that day.

Step 13

Set the rest into a bowl or freezer safe containers.

Step 14

Set the bowl in an ice bath and when cooled freeze for later in portions.