Slow Cooker Thai Curry with Chicken and Riced Cauliflower
Source: American Heart Association
This rich, yet heart-healthy, dish marries chicken, vegetables and coconut milk. Riced cauliflower creates a nutrient-rich addition to soak up the sauce.
Ingredients:
1 medium head cauliflower, cut into florets
Cooking spray
¼ tsp. salt
¼ tsp. pepper
¼ cup fresh parsley, chopped OR 2 tsp. dried parsley, crumbled
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium onion, diced
3 medium garlic cloves, minced
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
1 cup water
¾ cup unsweetened lite coconut milk
1 (6-oz) can no-salt-added tomato paste
2 tbsp. low-calorie sweetener
2 tsp. curry powder
1 tsp. cumin
1 tsp. coriander
1 to 2 tsp. crushed red pepper flakes
¼ cup fresh basil leaves, thinly sliced OR 1 tbsp. dried basil, crumbled
1 ½ cups broccoli florets
Optional (for garnish):
8 fresh basil leaves, coarsely torn
1 medium jalapeño, seeds and ribs discarded, sliced
1 medium lime, cut into 4 wedges
Directions:
Put the chicken, sweet potato, onion, garlic, tomatoes with liquid, water, coconut milk and tomato paste in a slow cooker.
In a small bowl, stir together the sweetener, curry powder, cumin, coriander and red pepper flakes. Sprinkle over the chicken mixture. Top with basil.
Cook, covered, on low heat for 8 hours or high heat for 4 hours.
About 30 minutes before the chicken is done cooking, add the broccoli to the slow cooker.
When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice.
Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally.
Put the cauliflower into serving bowls. Sprinkle with parsley. Serve the curry over the cauliflower. Top with the garnishes, if desired.
