Slow Cooker: Turkey and Curry

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 sliced15241743_10202487137377442_847918447367612393_n

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.

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