Monday, August 13, 2012

Crock Pot Curry { Recipe }

I'm sure there are others out there that LOVE curry as much as I do... Yes? I've been trying (over the last 2 weeks... no kidding, we've had curry at least twice a week) to come up with the BEST recipe/combination of different spices and vegetables, for you... well, for me, but I'm sharing it with you today. Best part... it's in the crock pot, so you don't have to worry about slaving away in your kitchen in this heat. Vegetarian... leave out the chicken...add some extra chick peas! This recipe is for ALL to enjoy...


1 13.5-ounce can coconut milk
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 green or red bell pepper, seeded and chopped
2 medium sweet potatoes
half a head of cauliflower cut into tiny parts
1 14-ounce can chick peas, drained and rinsed
1 lb pack of chicken breast
Salt and freshly ground black pepper
Basmati rice

** You can add butternut squash as a substitute for the sweet potatoes, and it would taste just as fine! In fact, I might even like it more... but our store on base was out of squash.


In the bowl of a crock pot combine the coconut milk, curry powder, coriander, and cumin. To that add the onion, garlic, ginger, bell pepper, cauliflower, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Prepare rice and serve on the side.

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  1. Karen,
    If I don't have any coconut milk, what would be a good substitute?? Would evaporated milk work?? What about almond milk?? This look yummy....and I'll try it soon for the family. We all love curry here at the Zipfs.