Monday, February 20, 2012
Healthy Slow Cooker Curry
Sometimes the most common Asian flavors are so rich and complex that it is easy to believe they are impossible to re-create at home. I'm starting to learn that it's really just a matter of having a few key ingredients on hand and the rest is just a little tweaking. This past Sunday I was in the mood for a savory curry but I wanted something a bit healthier than the heavy sauce from our local spot. I decided to use the slowcooker - which is the easiest way I know how to cultivate a lot of flavor without a lot of fat. I made this healthy and light curry without pre-sauteing or cooking anything, I literally just put the ingredients in and let it go for 8 hours.
This tasted great by itself as kind of soupy style veggie curry with a little chicken but it would also be great over rice or asian soba or rice noodles. You could also just make the curry in the slow cooker without chicken and then pour it over cooked chicken or meat whenever. Try it out!
Healthy Slow Cooker Red Tomato Curry - Makes about 3 big bowlfuls.
1 large red bell pepper Chopped up
1/2 onion chopped up
2 cups diced butternut squash
1 chicken breast (mine was still frozen) - seasoned with salt and pepper
1 large (30 oz) can of diced tomatoes in sauce
1/2 cup light canned coconut milk
1 tablespoon red curry paste
2 tablespoons soy sauce
2 tsps Asian fish sauce
1/2 tsp salt
1/2 packet splenda
-Put all the above ingredients in a slow cooker and cook on low for 7 hours, uncover for last hour so it reduces a bit. You could leave this all day or night too -- prob up to 8 hours.