There are so many curry recipes out there, and I think the world could never have enough 🙂 Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.
Chicken Coconut Curry makes about 8 servings
- 4 Tbs. coconut oil or ghee
- 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
- 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
- 6 cloves garlic, peeled or minced (if not using processor)
- 1 small onion, peeled and quartered or minced (if not using processor)
- Optional for spicy – 1 Serrano pepper; seeds removed and discarded
- 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
- 4 C cauliflower flowerets in bite-sized pieces
- ½ head of small purple (or green) cabbage, cut in chunks
- 3 C of squash (I use zucchini but any kind of winter/summer will do)
- 1 Tbs. cumin powder
- 1 tsp. unrefined salt (Celtic or Himalayan)
- In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
- In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
- Sauté for just 1 minute until the aromas are released.
- Then add all of the cut vegetables and coat them well with the oil.
- Sprinkle the cumin powder and salt and mix again.
- Add the coconut milk and chicken broth. Add more broth if needed at any time.
- Add the cooked chicken.
- Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.
- The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
- Top individual servings with fresh chopped cilantro.
- You can serve over basmati or jasmine rice, or eat as is.
- Another option is to add a dash of cayenne and cumin to individual bowls.
This stew can be enjoyed in anytime the weather is cool. In the winter, you can omit the cilantro and add cumin and cayenne to warm the body on this cold days. The potato is nice here as it warms the belly and helps to feel fuller longer. This would also be a great stew to send to school with the kids for lunch in a thermos.
- 1 lb potatoes, peeled and cubed
- 2 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil
- 1 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil
- 5 cloves of garlic, smashed
- 1 lb. chicken breast, cut into chunks
- 1 tsp unrefined salt
- 1/2 C chopped cilantro + more for garnish
- 3 C chicken stock , or water (in that case, you will need to add more salt to taste)
Add a dash of cumin and/or cayenne to individual servings.
- Saute potatoes in cooking fat until golden, set aside.
- Meanwhile, saute garlic in cooking fat until fragrant (about 1 min).
- Then add the chicken and salt; stir often until beginning to brown, then add the cilantro and mix well.
- Right away add the potato and any drippings from fat if there is any remaining.
- Last, add the chicken stock and bring to a boil, then turn the heat to a simmer and cover.
- When the potatoes are tender, the soup is ready (about 10 minutes).
To serve, garnish individual servings with fresh cilantro, a dash of cumin and cayenne (optional, but the flavor is amazing!)
So here is a recipe that I don’t exactly have a recipe for. I was inspired to make it when I saw this post. I didn’t follow her recipe exactly, but I created my own. And the bun, I literally threw it together with mashed sweet potato, eggs, arrowroot starch and salt. I’ll have to take measurement next time, cause it was good and I should always do that anyway 🙂
I hope this inspires you to make some delicious crock pot BBQ beef!!
Slow cooked/crock pot meals are the best, you can put in on and forget about it until later so when your starving after a long day of running around, working or school, to come home to a ready made healthy meal is the best 🙂
This meal is SUPER easy… After a day of a chuck steak (with just some Himalayan salt) in the crock pot (or slow cooked in the oven), plus some homemade buckwheat crepes, and top it all off with some homemade salsa (equal amounts of tomato, onion and some cilantro along with a squeeze of lime and a dash of salt), it’s easy to assemble and ready to go.
The crepes can be made ahead of time or just before eating. I like to wrap mine and place in the oven with some grass-fed butter brushed on top for about 10 minutes to get just a little crisp.
Hope you enjoy these as much as I do!
This stew can be eaten year round, however it is most enjoyed in Early Fall/Spring. This is something I reach for when I need to make a quick meal as it only takes about 20 minutes total prep and cooking.
2 Tbs. Olive oil or butter
2 onions, slivered
5 cloves garlic, minced
1 lb ground beef or lamb
6 mushrooms, sliced (optional)
1 tsp. unrefined salt or to taste
1/2 tsp. allspice
Dash of pepper
1/4 C chopped cilantro (optional)
1 lb baby spinach or chopped large spinach (or chard may be used)
- Sauté onions on low until limp.
- Add garlic, sauté for about 1 minute more.
- Add ground meat and brown. Keep breaking up the meat as it cooks.
- Add spices and salt, mix.
- Add optional mushrooms, stir and cover.
- Let it cook covered for about 5 minutes, storing occasionally.
- Add optional cilantro, mix.
- Add spinach and cover.
- When spinach wilts, stir well, cover and turn off heat.
- Wait a few minutes before serving.
Serve hot or at room temperature over rice, cauliflowered rice, or any other grain or “non-grain” you choose.