Dairy-free | Soy-free | Nut-free | Gluten-free | Clean eating
I put an asterisk by the word “Curry” because it’s not as traditional a curry as I usually make. And if you’ve stuck around here awhile, you know how I am about my curries. BUT – that doesn’t make this dish any less delicious. Kind of like a stew or a ghoulash with a different array of spices. My husband called this, “like my mom’s beef tips, but with curry powder.” So there you go. That’s the best we can describe it. The low, slow cooking tenderizes the stew beef to fork-tender, making this my girls’ new favorite stew.
Slow Cooker Curried Beef Stew
Adapted from here
- 2 lbs cubed stew beef
- 1 1/2 lbs petite red or yellow potatoes, quartered
- 1 cup baby carrots
- 2 Tbsp yellow curry powder
- 1 tsp ground cumin
- 3 cloves garlic, minced
- 1/2 Tbsp ground ginger
- 1 tsp salt
- black pepper, to taste
- 28-oz can fire-roasted diced tomatoes
- 1/4 cup coconut milk
- optional: 2 Tbsp cornstarch, to thicken
- Place the beef, potatoes, and carrots in the slow cooker. Add the spices and garlic and toss to coat.
- Pour tomatoes and coconut milk over the top, then cover and cook on low 7 hours.
- If desired, 20 minutes before serving, stir in cornstarch, then re-cover until ready to serve.
- Serve over jasmine rice (or brown rice, for clean eating).
Clean Eating | Dairy-free | Soy-free | Nut-free | Gluten-free
Happy New Year! Anyone else feeling a little sluggish after all of the treats and traveling and lack of schedule? I’m beyond ready to get back on track and back in control of normal, healthy life.
This easy crock pot meal is a staple in our home, especially on Thursdays when we have swimming until 5pm. I love being able to come home to this delicious smell and serve up a warm, comforting, healthy meal to my wet-haired, often shivering–yes, even in Florida–young ones. I make the rice before we leave and it’s still warm when we get home to eat. The chicken practically shreds itself when you stir in the final ingredients, and the sweet potatoes soften to make the texture rich and creamy.
Crock Pot Chicken-Chickpea Curry
Original recipe here
- 1/2 cup light coconut milk
- 1/2 cup low-sodium chicken broth
- 8-oz can tomato sauce OR 1/2 can diced tomatoes in juice
- 2 Tbsp. curry powder
- 1 tsp. salt
- optional: up to 1/2 tsp. cayenne powder
- 1 lb. boneless skinless chicken breasts
- 1 med. onion, thinly sliced
- 15-oz can chickpeas, drained and rinsed.
- 2 medium sweet potatoes, peeled and diced
- 1 cup frozen green peas
- 2 Tbsp. lemon juice
- cooked brown (for clean eating) or Basmati rice
- In the bottom of your slow cooker, whisk together first 6 ingredients until incorporated.
- Add chicken, onions, chickpeas, and sweet potatoes; use tongs to toss until coated with curry mixture.
- Cook on low 8 hours or high 3.5-4 hours.
- 5 minutes before serving, stir in peas and lemon juice, shredding chicken with the tongs.
- Serve over warm rice.
What’s the weirdest food you craved when you were preggo? With both of my pregnancies, I’ve had an incessant, nigh-incurable craving for curry. The first time, that wasn’t a problem because we lived in a college town with a seemingly endless array of international restaurants in close proximity — read: walking distance — to one another, including what is still hands-down my favorite Thai place. (They also had an amazing Turkish place where we got to sit on cushions to eat at low tables & everything… but that’s another story.) This time around, however, I haven’t been so lucky. Living in suburban sprawl has its downsides, for sure, & restaurant choice is one of them, especially if I don’t want to drive 30 minutes each way. (Bakeries too… but again, another story.)
But then my friend Patty introduced me to Weelicious. In less than 15 minutes of perusal, my weekly dinner rut had disappeared completely. I was pinning & bookmarking dinner ideas faster than I ever have before! Catherine (what a nice name!) has everything from baby & toddler foods to family dinners, snacks, incredible lunchbox ideas, ways to get your picky eater to be less picky… Why was I just now finding out about this?!
Then I saw it. The cure for my curry craving (for the moment, anyway). It’s actually not one of Catherine’s, but a contest submission from a lady named Deb. & it rocks. Before I go back for thirds, let me share my version with you. The original recipe is here.
- 2 Tbsp. curry powder
- 2 Tbsp. water
- 1 tsp. cumin
- dash ginger
- 3 cloves garlic, pressed
- 1 tsp. tomato paste
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 apple, cored, skin on, cut into 1/2- to 1-inch pieces (UPDATE: we now use a diced sweet potato and like it even better!)
- 1 cup carrots (about 2 large), peeled, cut into 1/2- to 1-inch pieces
- 1 large Russet potato, peeled, cut into 1/2- to 1-inch pieces
- 1 1/2 lbs. chicken (about 4 breasts), cut into 1/2- to 1-inch cubes
- 1 cup reduced-sodium chicken broth
- Combine first 7 ingredients in a small bowl; set aside.
- In a large, heavy-bottomed braiser or pot, heat oil on medium heat. Add onion; saute 3-4 minutes or until soft & translucent.
- Add spice mixture & saute 30 seconds more.
- Add apple or sweet potato, carrots, potatoes, & chicken; toss until evenly coated with spice mixture & onions.
- Add broth & bring to a boil. Reduce heat & simmer, covered, 30 minutes or until chicken is cooked through & veggies are tender, stirring occasionally to keep curry from sticking to the bottom & to help the veggies cook evenly.
- Serve over basmati rice for the delicious authentic flavor, or brown rice for a clean option.
Dairy-free | Soy-free | Nut-free | Gluten-free | Clean-eating option
Like the other Catherine, my family devoured this. Munchkin included. (Her affinity for curry may have something to do with the amount of it that I ate when I was pregnant & nursing with her…) It was flavorful without being spicy. I wondered about the apples, but decided to try it anyway & loved the touch of sweetness they added. If you look at the original recipe, you’ll see that I substituted potatoes for celery, simply because they were what was in my favorite curry at that one Thai place in Bloomington. I’m sure you could do both if you wanted to, but the whole family agreed that it was exactly perfect just like this.