Most nights I love to play master chef, in the kitchen, and make 20 ingredient meals from scratch, but this is not that kind of post. Sometimes you just want a good meal that’s not going to take all night to make. This is where a quick trip your local Trader Joe’s comes in handy!
The one thing I love about Trader Joe’s is that they always have the perfect prepackaged portions that cut meal prep time in half. Although I would have loved to make curry from scratch, when I saw that they sold curry sauce in a jar, I had to quiet my inner Top Chef, and throw it in the cart. In one quick lap around the store I had everything I needed for my “Curry in a Hurry”.
This time saving, fall inspired meal is sure to have you out of the kitchen and at the table within less than an hour. Just in time to enjoy the new fall TV lineup!
Curry Chicken, Chickpeas, and Butternut Squash over Cauliflower Rice
1 1/2 Jars of Trader Joes Curry Simmer Sauce
1 lb of Bonesless Skineless Chicken Thighs
1/2 Onion (sliced)
1 cup of Chickpeas (drained )
1 1/2 cups of chopped Butternut Squash
1/2 bunch of chopped Cilantro
1 tsp of curry powder
1/2 teaspoon of smoked paprika
1 head of Cauliflower
3 Tbsp of Olive Oil
Cut chicken thighs into cubes. Combine 1 lb chopped chicken thighs with 2 Tbsp curry powder, 1 Tbsp of salt, and 1Tsp of pepper.
Heat 2 Tbsps of olive oil in a skillet and add in the sliced onions. Sauté onions for 2-3 minutes.
Pour the entire jar and a 1/2 of Trader Joes Simmer Sauce over the onions.
Add chickpeas, butternut squash, and chicken to the sauce and let it simmer for 30-45 minutes .
Grate, chop, or pulse the cauliflower in a food processor until it resembles rice. ( I used my Nutribullet, of course)
Heat a skillet with 1 Tbsp olive oil over medium heat and add the cauliflower.Add salt to taste.
Cover and cook for about 3 minutes, then add a ½ bunch chopped cilantro.
To serve, plate cauliflower rice and top with the curry.