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Paleo Chicken Curry with Sweet Potatoes
Ingredients
  • 1 tbsp extra virgin olive oil plus 2 tsp divided
  • 8 boneless, skinless chicken thighs fat trimmed
  • Pinch each of salt and pepper
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 4 tsp ginger grated
  • 3 tbsp curry powder
  • 1 tbsp cumin
  • 1 tbsp dried coriander
  • ¼ tsp sea salt
  • ¼ tsp cayenne
  • 1 bottle 680 mL tomato passata sauce/tomato puree
  • 1 medium sweet potato peeled and diced into ⅓-inch cubes
  • 1 can of lite coconut milk 400 ml can
  • 1 medium head cauliflower cut into small florets (about 6 to 8 cups)
  • 1 head rainbow chard ribs removed and cut into ¾ inch (2 cm) pieces and leaves thinly sliced into ribbons
  • ½ cup frozen shelled edamame
  • sea salt and cayenne pepper to taste
  • ¼ cup pistachios, crushed, if desired as garnish
  • ¼ cup golden raisins if desired as garnish
  • cilantro if desired as garnish
  • quinoa for serving
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