Delicious Crock Pot Turkey Curry With Currants Food

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories Dinner

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

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!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

SLOW COOKER RED CURRY BEEF POT ROAST

Slow Cooker Red Curry Beef Pot Roast image

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 8h

Yield 6

Number Of Ingredients 23

Ingredients

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

Generously season beef chuck roast with salt and pepper.
Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
Spread chopped onions in slow cooker; place browned roast on top of onions.
Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
Remove meat from the broth. If desired, skim some fat from the surface of the broth.
Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g