Dinnertime Prep: Slow Cooker Coconut Curry

That’s right it is time for the prep work for dinner. This is one of my favorite easy weeknight meals. While I work from home now, I used to make this all the time when I was working. It is a simple recipe and when I have a busy day ahead, I can prep all of the ingredients the night before and then just put them into the crockpot in the morning and forget about it for the day. It is a longer list of ingredients but many of them are staple pantry items that I almost always have on hand. So making it only requires a little shopping for fresh veg.

Ingredients:

1 can coconut milk (928 per can)

1 coconut milk can’s worth of water (0 cal)

a head of broccoli (60 cal in three cups, which was what my broccoli head yielded)

1 can chickpeas, drained (506 cal per can)

1 sweet potato, cubed (I go with larger cubes so they retain their texture over the long slow cook (114 cal)

1 yellow onion diced (115 cal)

2 cloves minced garlic (8 calories)

2 tsp grated ginger (2 cal)

1 tsp red pepper flakes (6 calories)

1 T ground turmeric (24 calories)

1T cumin (22 calories)

1T paprika (19 calories)

2 tsp salt

28 oz can diced tomatoes (254 calories)

and rice for serving (make separately)

Without the rice the calories for this entire slow cooker’s worth of food is 2058 calories. It gives me and my babydoll four meals. There are two of us so this is eight portions. Each portion is approximately 258 calories without rice. I usually have half a cup of cooked white rice with my portion which adds 121 calories so for me a portion would be about 379 calories. You might separate it differently so I put the calories for the whole thing above. Hopefully that helps you out with your math.

Are you ready for the directions?

  • put the sweet potatoes in the bottom of the slow cooker.
  • Add everything except the broccoli
  • If you are home when this is cooking, leave out the broccoli at this point and turn the slow cooker on low for 8 hours or high for four.
  • If cooking for eight hours add one additional cup of water.
  • In the last hour of cooking, add the broccoli and allow it to finish cooking.
  • If you are not home to add the broccoli for the last hour, layer it on top of everything else and don’t mix it in before setting it on to cook. It will still be okay if you add it earlier it will still be good, just softer. Sometimes I like to have left over broccoli (pre cooked) that I just add in the last few minutes to warm up with the rest of the curry. It is something to play with, depending on how you feel about broccoli.

This is really a super simple recipe to make and I find it really delicious. I personally like the heat level on this but my babydoll does add a squirt of siracha to his bowl. In addition, when I make this, it does make enough for use to have four meals. (there are two of us). I only make enough rice for us to eat with that night’s portion and we mix the rise with the curry in our bowls. This mix does freeze very well actually. The broccoli suffers a little with the reheat, but over all it is great to have extra meals ready to go when things get hectic so I will take a little broccoli wiltage for that.

We eat this as a nice hearty vegetarian meal. You an of course add chicken to it if you wanted. Occasionally I have added chicken to use up left overs. However I don’t think that this meal needs the addition. It is hearty and filling and feels far more caloric than it actually is. (In case you are wondering what the speckles are in the picture, we had a little quinoa left in the bag that wasn’t enough for a portion so to clear the cabinet I added it – you can put it in raw and it cooks with everything else, just add about half a cup more water. It mostly breaks down and thickens the sauce) I find it especially satisfying on a cold evening when the wind is icy and I need warming from my bones outward.



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