Slow Cooker
Coconut Curry Chicken and Sweet Potato
Roasted Cauliflower and Asparagus
Ingredients
- ½ Tbsp curry powder
- ½ Tbsp ground cumin
- ½ tsp ground ginger
- 1 lb boneless, skinless chicken breasts
- 1 sweet potato, peeled and cut into chunks
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup coconut milk
- ½ (6-oz) can tomato paste
Instructions
- Place curry powder, cumin, and ginger in a zip-top plastic bag.
- Cut chicken into 1-inch cubes; season with salt and pepper. Add to bag, seal, and shake to coat.
- Place chicken in a 4-quart slow cooker. Top with sweet potato, onion and garlic.
- Stir together coconut milk and tomato paste; pour over onion.
- Cover and cook on LOW 7 to 8 hours or until chicken is tender.
- Serve chicken and sweet potato over cauliflower, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- ½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 425°F.
- Combine florets, oil and parsley on a rimmed baking sheet; toss.
- Roast 15 minutes.
- Carefully add asparagus, tossing to combine.
- Bake 5 minutes longer or until cauliflower is lightly browned and asparagus is tender; season to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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