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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4

Ingredients

• 10 oz boneless skinless chicken thighs*, chunks

• ¼ large onion, chunks

• 1 stalk celery, chunks

• 1 medium carrot, chunks

• 2 medium potatoes, chunks

• ½ apple, shredded

• 1 tsp ground ginger

• 1 tsp ground garlic

• 1½ c vegetable stock

• 1 Tbsp potato starch

• 1 Tbsp Japanese curry powder

• 2 Tbsp reduced-sodium tamari or soy sauce or coconut aminos

• ½ c frozen peas

• ½ c green onions, chopped

Directions

1. In a pot on medium high, combine first nine ingredients and bring to a bowl. Turn heat to medium, cover and simmer 20 minutes, until carrots are fork tender.

2. Meanwhile, in a small bowl, whisk together the potato starch, curry, and reduced-sodium tamari. When vegetables are tender, mix in the curry paste and peas. Stir and simmer until well-combined and thickened, about 5 minutes.

3. Top generously with green onions.

Notes

• *For a vegetarian option, omit chicken and double vegetables.

• This recipe goes well with brown rice or quinoa.

Nutrition: (per serving) Calories: 240 kcals | Total Fat: 3.5 g | Saturated Fat: 1 g | Sodium: 440 mg | Carb: 33 g | Protein: 20 g | Fiber: 6 g | Calcium: 60 mg | Iron: 3.1 mg | Potassium: 840 mg.

Providence Heart Guide 2024
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