Dec 22, 2013

Beef Curry for the Crock-Pot

Before breakfast, I mixed this up and we enjoyed it for lunch after church.  Delicious.  As written it served 2 adults and 2 children with an adult portion left over.  I guess we were all hungry.  Next time I will double the recipe to ensure plenty of left overs.

--1-2 lbs stew meat*

--1 yellow onion, cut in chunks
--1 can coconut milk, full fat
--1 can garbanzo beans, rinsed and drained
--1-2 sweet potatoes cut in chunks
--2T lime juice (about one lime), lemon juice is OK
--2 cloves chopped garlic, or more
--1 tsp curry powder
--1/2 tsp ground coriander
--1 tsp cumin
--1 1/2 T chili paste, or 1-2 tsp red chili flakes - I omitted and served hot sauce on the table for the adults
--1 inch piece of ginger, peeled and grated or 1 tsp ginger powdered

Mix everything in the slow cooker, cover and turn on.  It will cook in 4 hours on high or 8 hours on low.  I didn't add salt because I knew my family likes soy sauce on their curry.  If your family doesn't like soy sauce, or if you don't have a ferment to garnish the top, then add about 1 teaspoon of salt.

Serve with white or brown rice, made with chicken broth.  I also served steamed veggies (a bag of frozen "California Blend") with a generous portion of butter.

*If doubling this recipe, it might be cheaper to buy a small roast and cut it up yourself -or cook the roast and shred it.  Of course you could substitute chicken for beef.

Garnishes, all optional:

-- fresh cilantro
-- soy sauce (fermented, I use San J brand)
-- lacto-fermented banana pepper relish
-- hot sauce
-- chopped peanuts
-- wedges of lime
-- toasted coconut
-- if you like your curry sweet, pineapple tidbits

Enjoy, y'all!


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