Is this really considered a recipe….? Not really. Is it me utilizing my random items from my fridge and pantry? Yes.

After making my chicken mole last week, I had some leftover chicken tenders, a crap ton of broccoli, some leftover sweet potatoes and butternut squash from the hashbrowns I made for Laura and Sarah, and spices for makin’ things spicay (yes, pronounce it how it looks). So what did I do? I added all that crap together and baked it! Genius, right??

As i’ve stated before, I really don’t know what I’m doing in the kitchen. I try very hard to act like I do and usually things fall into place. A good way of going about this is using a butt load of delicious spices. Whenever I’m in doubt, I use curry powder and coconut milk. Those two items pair with any meat, any veggie, and any meal. Dom made a red curry pork last week that made my eyes water, not really in a good way, I mean the food was good, but the eyes watering was out of spice pain, not tears of joy. Anyways, red curry, green curry, yellow curry, whatever-the-hell curry that is out there always seems to make my life better. Don’t like curry? Well, you’ve offended me. But instead of me disowning you as a friend, i’ll just recommend you try out some other spices you enjoy. How about chili powder to make a spicy/creamy mixture? Or how about you just douse that pile of random refrigerator items in hot sauce? Ahhhhh hellllls yaaaa! As I said, I like it spicay! Say it right!!

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Coconut Curry Throw Together

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3.5 from 2 reviews



Random refrigerator items like…

  • 1 lb chicken, cut into cubes
  • 1/2 butternut squash, peeled and cubed
  • 1/2 sweet potato, cubed
  • 3 heads of broccoli, roughly chopped
  • 3/4 can coconut milk
  • 23 tablespoons curry powder
  • 1 tablespoon garam marsala
  • 4 tablespoon coconut flour
  • Salt and pepper, to taste


  1. Preheat that wonderful little oven of yours to 350 degrees.
  2. Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.
  3. Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.
  4. Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!
  5. Top it off with a bit of salt and pepper.
  6. Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!

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  1. Jen W says:

    I had to crank up the heat to 400 and add 20 minutes to this recipe, after the initial 30 minutes at 350. I was the only one that liked it. Everyone else said it would make a good “side” dish. It’s good, but like all curry dishes it seems like it was missing something. I have a lot of leftovers to eat!

  2. Jessica says:

    This dish was great!! I made it tonight and have leftovers for tomorrow!

  3. carissa says:

    Tried this tonight. I too had to up the temp to 400 and cooked it about 50 minutes. I added cauliflower, turmeric (about a tablespoon, and used a bit less curry powder) and made my own garam masala mixture. Since I didn’t have cardamom I used a little bit of ground ginger instead. I also added some fresh grated ginger. I think I cooked it a bit too long since my squash came out a bit mushy, but overall it is really tasty, especially when served with avocado and some cashews, and a great way to use up veggies from today’s Costco haul. Glad I dug this one up!