Ingredients

4 chicken breasts (approximately 700g), cut into 1-inch cubes

2 cups grated butternut squash

1 large red onion, finely diced

1 inch ginger, minced

5 teaspoons curry powder

1 ¼ teaspoon kosher salt

½ tablespoon red chili flakes (optional)

1 398ml can of diced tomatoes

1 398ml can of coconut milk

1/3 cup water or broth

1 cup frozen peas

2 cups packed fresh spinach

Directions

1. Add the chicken, butternut, onion, ginger, curry powder, salt, chili flakes, diced tomatoes, coconut milk, water or broth to the slow cooker and cover. Cook for 2-3 hours on high or 5-6 hours on low.

2. Add the frozen peas and cook for 10 more minutes (leave it uncovered if you want it to reduce further). Add the spinach and cook until just wilted, another 5 minutes. Serve with rice or naan bread.