Spring is a weird time of year around here. You get a few really nice, sunny days interspersed with some bitterly cold days, thrown in with some rain. Lots of rain. In the meantime, veggies start popping up more and more, which makes you want to eat fresh salads and raw veggies on a patio somewhere.
Problem is that even if it’s technically spring, and it’s supposed to be warm, the last thing you want after you’ve been out in the cold or rain (or cold and rain!) is a salad. I’m still craving a bowl of hot comfort food. So that’s where this recipe comes in. It’s got your spring veggies in the form of carrots, cauliflower, asparagus, green beans, and some hearty chicken. It’s cooked in a broth that is made with Ava Jane’s Kitchen Curry Powder, so it warms you right up. It’s like the best of both worlds, if there is anything good about days that are cold and dreary and gray.
You can swap the veggies in this, of course, and swap the chicken for chickpeas for a vegetarian version. It makes great leftovers, and can be served over rice if you need some starchy carbs to go with your meals.
Prep time: 45 minutes
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 small onion, diced
1 small carrot, sliced
2 cloves garlic, minced
1 tablespoon Ava Jane’s Kitchen Curry Powder
1 cup chopped cauliflower
1 cup chopped asparagus
1 cup chopped green beans
1 pound chicken breast, diced
3 cups chicken broth
Juice of 1 lime
Fresh chopped cilantro, for serving
In a large Dutch oven, heat the avocado oil over medium heat. Add the onion and carrots, and cook until softened. Add the garlic and curry powder, and cook for about a minute. Stir in the remaining veggies and chicken breast.
Add the broth and 2 cups water and bring to a boil. Reduce to a simmer, and simmer on low heat for 15-20 minutes, until chicken is cooked through and veggies are tender.
Add the lime juice and heat through.
Sprinkle with chopped cilantro to serve.
Easy to download PDF: Spring Veggie Chicken Stew