Fire up the slow cooker and treat yourself to this tender, juicy curry.
Put the tomato puree, garam masala, paprika and cayenne into your slowcooker. Add the chopped tomatoes, coconut milk and bone broth.
Add the onions, garlic and ginger.
Finally, add the chicken thighs, nestling them in the sauce.
Turn slowcooker on low and leave to cook for about 8 hours, or turn it on high and it will cook in about 3-4 hours.
Just before serving, stir through 2 large handfuls of spinach and allow it to wilt in the curry. Add a squeeze of lemon juice to the curry and serve.
Add the chopped cauliflower to a food processor and pulse until the cauliflower resembles small, rice-sized pieces.
Alternatively, you can simply grate the whole cauliflower into small rice-sized pieces.
Add the cauliflower, bone broth, coconut oil and salt to a pan.
Cover the saucepan and leave to steam for about 6-7 minutes, until tender.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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