PREP TIME 10 mins

COOK TIME 240 mins

TOTAL TIME 4 hours 10 mins

 Author: Libby

Cuisine: Paleo; LCHF; Primal; Low carb; Grain free; Gluten free; Sugar free

Serves: 6


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


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