COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER
Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 7h20m
Yield 6
Number Of Ingredients 17
Steps:
- Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
- Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
- Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
- Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g
SLOW COOKER COCONUT CURRY RECIPE BY TASTY
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
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
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- Make the Coconut Curry Sauce by whisking the coconut milk, curry paste, fish sauce, honey, and 2 tablespoons lime juice until smooth.
- Add the potatoes, carrots and chickpeas to a 6-quart slow cooker. Add the stock and ⅓ cup of the Coconut Curry Sauce, stirring to combine.
- Cover and cook on high for 2 ½-3 hours, or low for 4-5 hours, or until the potatoes and carrots are just cooked through.
- Add the asparagus, stirring to combine. Cover and cook on high for an additional 10 minutes, or until the asparagus reaches desired doneness. Add the peas, the remaining Coconut Curry Sauce, and an additional 1 tablespoon lime juice, stirring to combine.
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