Slow Cooker Matcha Coconut Curry
Throw everything into the crockpot and come home to this hearty matcha curry, ready and waiting. Made with a coconut base, it's full of healthy fats and is high in fiber. The matcha powder provides an extra boost of flavor, along with a gorgeous green color.
1 tbsp coconut oil
1/2 medium onion, sliced thinly
4 cloves garlic, minced
1/2 inch fresh ginger, minced
1 medium sweet potato, diced
1 small eggplant, cubed small
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
1 1/2 lbs chicken breast
2 1/2 tsp Kiss Me Organics Matcha powder
1 3/4 tsp curry powder
1 1/4 tsp garam masala
3/4 tsp coarse kosher salt
Turn the crockpot to high and put in the coconut oil to melt.
Add the onion, garlic and ginger. Cover the crockpot and let cook 4-5 minutes.
Put in the sweet potato and eggplant, stirring to coat with the oil. Add in the remaining ingredients, mixing well to distribute the spices and cover the chicken.
Cook on high for 3-4 hours or on low for 6-8 hours. Using a fork, shred the chicken and stir.
Optional: serve on top of brown rice.
Store in an airtight container in the fridge for up to 1 week.