"Dump" Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 14.6 g
  • Cholesterol: 65.0 mg
  • Sodium: 117.9 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 29.7 g

View full nutritional breakdown of "Dump" Curry calories by ingredient


Introduction

This is a quick and healthy curry to make in the crock pot! This is a quick and healthy curry to make in the crock pot!
Number of Servings: 6

Ingredients

    2 lbs Tyson boneless, skinless chicken breasts - diced
    4 tbsp Curry powder
    1 can of Thai Kitchen Organic Coconut Milk (13.66 oz can)
    1 can Thai Kitchen Light Coconut Milk (8 oz can)
    2 large (7-1/4" to 8-1/2" long) Carrots, raw - coined
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw - diced
    1.5 cup, chopped Broccoli, fresh - in bite size pieces
    1 cup Cauliflower, raw - in bite size pieces
    1 cup Peas, frozen

Tips

If you have problems thickening the sauce, you can pour it out into a sauce pan to do on the stove. However, remember that authentic curries are rather loose.


Directions

In your crock pot, add the 2 cans of coconut milk and the curry spice, and whisk to blend well. Add all other ingredients EXCEPT the peas, and turn on low for 6 to 8 hours, or high for 4 to 5 hours.

A half hour before you want to serve, add peas to the crock pot.

If you want the sauce thicker, mix a tablespoon of tapioca starch or rice flour with a tiny bit of water, just enough to make a paste, and add to bubbling sauce. Stir well to blend. Repeat if necessary. Remember that authentic curries have a very loose sauce, almost like the ingredients are in a thick soup rather than a stew consistency.

Serve as is, or over rice, quinoa, or riced cauliflower!

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user REVALLYSON.