Thai Pineapple Curry
From New Leaf Wellness. Serves 6 servings. 20 min prep; 6–8 hr slow-cook. 11 ingredients
Ingredients
- 1/2 pound fresh green beans, cut into 1" pieces
- 1 fresh pineapple, cored and chopped into 1-inch pieces
- 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
- 1 green bell pepper, sliced into thin strips
- 1 small yellow onion, chopped (about one cup)
- 2 large cloves of garlic, minced
- 5oz can of unsweetened coconut milk
- 3 tablespoons curry powder
- 5 teaspoons salt
- 1/2 teaspoon crushed red pepper flakes
- Materials:
- 1 gallon-sized plastic freezer bag
Directions
- Prepare all the vegetables and the pineapple as listed and put them in the gallon-sized freezer bag.
- Whisk the coconut milk with the curry powder, salt and red pepper flakes, pour it into the bag, and squeeze gently to coat everything.
- Press out the air, seal, label and freeze flat for up to 3 months, or refrigerate if cooking within a day.
- To cook, thaw the bag overnight in the refrigerator (or run it under cool water just until it loosens) and empty it into a slow cooker.
- Cook on low for 6 to 8 hours or on high for 3 to 4, until the sweet potatoes are tender.
- Stir, taste and adjust the seasoning, and serve over rice or cauliflower rice.
From New Leaf Wellness