I’m also a tad late posting this week’s first recipe because I was too busy celebrating my birthday yesterday 🎉 I was craving something a little different today, so I decided to go with a coconut curry! 🥥 This is super easy to throw in the instant pot (or crockpot) and have a delicious meal that will last all week! 

Servings: 8

Calories per serving: 263 cal

Protein per serving: 17 g

Carbs per serving: 40 g


1 lb boneless, skinless chicken breast

1 can chick peas (drained and rinsed)

1 can diced tomatoes

1 head broccoli

1 lb butternut squash

1 yellow onion

30 oz coconut milk

1/2 chicken broth

4 cloves garlic (minced)

1 Tbsp curry powder

1 tsp Ginger (I used ginger paste)

1 tsp red pepper flakes

4 cups cooked jasmine rice 


1. Prepare vegetables by dicing onion, cubing spaghetti squash, and cutting broccoli off into florets. Then cut chicken into cubes.

2. Add all ingredients - excluding rice - into Instant pot, stir, and cook on high pressure for 15 mins. (Crockpot users cook on high for 4 hours or low for 6-8 hours)

3. When ready to eat, prepare jasmine rice, pour curry mixture over 1/2 cup rice and enjoy! 😋

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