The other night when I was making my menu for the week I incorporated chili as it was something I could make easily that day with ingredients I had on hand, and since I wasn’t sure I’d make it to the store, it was a perfect go-to (plus it usually makes everyone in my house happy…win-win). However, as I was starting to throw the ingredients together regular chili just didn’t sound all that good, and I had some extra limes and cilantro I was planning to use for a Thai chicken salad that never ended up happening…so I decided to go curry instead.
I began tossing ingredients into my slow cooker and what happened was nothing short of a tasty miracle. I hope you enjoy it as much as I did. I took my first bite and knew this was exactly what I had actually wanted for dinner. Gotta love when a plan comes together ; )
1 lb ground turkey or chicken
1/2 white onion chopped
1 red bell pepper chopped
1 carrot thickly sliced
28 oz diced tomatoes (I use canned)
1/2 can of pumpkin puree (freeze or store the other half for smoothies or to use later)
1/2 tsp cumin
1 tsp yellow curry
salt to taste
juice of 1/2 lime
Preparation: Place all ingredients in your slow cooker and cook for 4-6 hours on low, or 2-3 (just make sure meat is cooked completely).
Coconut rice:
Jasmine rice (I like this rice because it is usually quick cooking and has a great flavor)
Coconut milk
Preparation: Follow instructions on rice package except sub coconut milk for 1/2 of the liquid (coconut milk and water in a 1:1 ratio)
We served the ground turkey mixture over the rice, added some cilantro and a little extra lime juice.
Alisha Carlson | The Strong[HER] Way 