Slow Cooker Pumpkin Coconut Curry

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts

• Produce

  • 3 Carrots
  • 1 clove Garlic
  • 1 Lime, Juice of
  • 1/2 Onion, large
  • 2 cups Pumpkin puree
  • 3 cups Sweet potatoes

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tbsp Curry powder
  • 2 tsp Garam masala
  • 1/2 tsp Kosher salt
  • 1/4 tsp Tumeric, powder

Found on tablefortwoblog.com

Description

Directions

• In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
• Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
• Cook on low for 6 hours.
• Serve over rice!
• Refrigerate leftovers in an airtight container for up to seven days.