Gluten-free, Dairy-free, Paleo, Vegetarian if modified, Whole30 if modified

Vegetable Chicken Curry

When the temperature starts to drop, one thing I crave the most is a bowl of comforting, warmly spiced curry. This curry is filled with hearty autumn vegetables and can be made vegetarian by using vegetable broth and swapping out the chicken for a can of cooked chickpeas.

Serves 4 to 6

• 1 tablespoon Ghee or clarified butter
• 4 to 6 large boneless, skinless chicken thighs
• Salt and black pepper
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 2 cups chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 2 tablespoons tomato paste
• 2 cups cubed butternut squash
• 2 carrots, peeled and chopped
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 medium tomatoes, seeded and diced
• 1 cup frozen green peas (see Note below)
• Juice of 1 lime, plus wedges for serving
• Fresh cilantro, for serving

Melt the ghee in a large pan or Dutch oven over medium-high heat. Season the chicken generously with salt and pepper and add to the pan. Cook, for about 4 minutes per side, until the chicken is evenly browned. Remove the chicken from the pan and set aside.

Reduce the heat to medium, add the onion to the pan, and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the garlic, ginger, coriander, cumin, cinnamon, turmeric, and curry powder and toast, stirring, for 30 seconds, to draw out more of their flavor.

Add the chicken broth, coconut milk, and tomato paste and whisk until well combined. Return the browned chicken to the pan and add the squash and carrots. Bring to a simmer and cook for 10 to 15 minutes, until the vegetables are slightly tender and the chicken is cooked through.

Add the cauliflower and broccoli and continue to simmer until the vegetables have softened and the sauce has thickened, about 10 minutes. Add the tomatoes, peas, and lime juice. Make sure all vegetables are submerged in the sauce to ensure even cooking. Simmer for 10 minutes longer, allowing the flavors to combine. Season with salt to taste, and serve with lime wedges and cilantro.

note: To modify for Whole30, substitute chopped green beans for the green peas.