Mild Roasted Garlic Curry


  • 1 pound Shredded chicken, chopped
  • 1 cup cubed butternut squash
  • 1 bell pepper, finely diced
  • 1 ½ cup cauliflower, chopped
  • 1 ½ tablespoon Madras curry powder, divided
  • 2 cups Bloody Revolution Roasted Garlic bloody mary mix
  • 2 tablespoon Olive Oil
  • 1 1/2 cups Coconut Milk
  • 2 tablespoon Corn Starch
  • 1/4 cup chopped Cilantro for garnish


  1. Preheat oven to 425.
  2. Toss veggies in 1 Tablespoon oil, corn starch, and half the curry powder. Roast for 20-25 minutes until butternut squash is tender.
  3. Heat a skillet over medium, and add remaining ingredients except for cilantro. Add veggies from oven, and simmer for 15 minutes, stirring often.
  4.   Pour over long grain rice, and garnish with cilantro.

Recipe Credit: Mae Linder


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