Curry Almond Butter Chicken with Veggies and Quinoa



2 boneless chicken breasts, thawed

1/2 Cauliflower head, big chunks

4 large carrots, diced

1/2 yellow onion, diced

2 celery sticks, chopped

1 can coconut milk, full fat

1/4 C veggie or chicken broth

3 tbsp almond butter, or peanut butter

3 garlic cloves, minced

1 tsp of fresh garlic, or powder depending on your preference

1 Cup cooked quinoa

raw cashews for topping

1 tbsp coconut oil


First prepare your chicken by browning in a pan for a few minutes on each side in coconut oil. Place chicken into an Instapot or crockpot and add remaining ingredients. I cooked mine on the slow cook setting for four hours in my Instapot, seasoning with salt/pepper to taste at the end. If using a crock pot I suggest low setting for four hours. To cook the quinoa rinse or soak before cooking. Then place in a pot with 1 3/4 C water and bring to a boil, and cover. Turn heat down to low and cook for 20 min, then remove from heat and let sit. Fluff with a fork before serving, and top dish with cashews, or green onion, or cilantro if desired. This dish is full of protein, and healthy fats and will leave you feeling satisfied while tantalizing your taste buds.