Crock Pot Coconut Curry Baked Beans Food

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT

Steps:

• Place beans, potatoes and tomatoes in crock pot.
• In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
• Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
• Pour the broth/vegetables into the crock pot.
• Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
• Season with salt and pepper, and serve over short grain brown rice.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.