PREP TIME 10 mins
COOK TIME 240 mins
TOTAL TIME 4 hours 10 mins
Cuisine: Paleo; LCHF; Primal; Low carb; Grain free; Gluten free; Sugar free
1 onion finely sliced
2 tbsp curry paste of choice or 4 tbsp curry powder
500g / 1 lb chicken cubed
400g / 14 oz pumpkin cut into cubes
400ml / 1⅓ cups coconut cream
400g / 14 oz fresh spinach chopped (this is A LOT of spinach)
cashews to garnish (optional)
Place all the ingredients in the slow cooker dish.
Stir and cook on LOW for 6-10 hours or HIGH for 4-6 hours.
Stir occasionally to allow the flavours to mix.
Ten minutes before serving, add the spinach to the chicken coconut curry and stir through. The spinach will wilt and cook. You may not fit all the spinach in one go, but wait for the first handful to wilt then add more and stir again.
Serve with cauliflower rice and garnish with cashews (optional) or a sprinkle of coconut threads.
Coconut cream – each brand varies widely in their fat content and thickness.This recipe uses coconut cream which is about 25% fat and 2% carbs. Be aware some brands call themselves coconut cream but in fact their fat content is only about 10% so is more like coconut milk.
Serving size: 1 serve excludes cauli rice Calories: 347 Fat: 21.9g Carbohydrates: 9.5g Sugar: 3.5g Fibre: 3.5g Protein: 29.2g