Half-Baked Harvest

• 1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
• 2 potatoes, peeled + cut into 1 inch cubes
• 1 red bell pepper, sliced
• 1/2 cup roasted cashews
• 1/2 of a sweet onion
• 2 cloves garlic
• 1 inch knob of fresh ginger, peeled
• 2 tablespoons Thai red curry paste
• 1-2 teaspoons garam marsala (optional)*
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• pinch of salt
• 1 tablespoon fresh lemon juice
• 2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
• 1 handful fresh cilantro, chopped + more for serving
• steamed rice + fresh naan, for serving

1. Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
2. To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, graham marsala (if using), chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for 4-5 hours or on high for 3-4 hours.
3. If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
4. When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil…and of course, naan!