Slow Cooker Sweet Potato and Coconut Curry
- RECIPE MAKES: 4 serves | 7g protein total recipe | 2g protein per serve.
- PREP TIME: 15mins
- COOK TIME: 6-8hrs
Place all ingredients into a slow cooker, stir.
Cook for 6-8 hours on low heat.
Cook low protein rice according to manufacturers’ instructions. Drain, rinse with water.
Divide curry into 4 equal portions and serve over a portion of low protein rice, garnish with chopped coriander if desired.
Top Tip:
If you want to make this recipe lower in protein use Jarrahdale pumpkin instead of Butternut pumpkin.
Store any leftover portions in the refrigerator for up to 2-3 days. Curry develops flavours over time and so tastes even better, when re-heated, the day after preparing. If you prefer, freeze leftovers for up to 2 months, in a clearly labelled container.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- Curry:
- 180g peeled Sweet potato, chopped into 2cm chunks
- 200g peeled Butternut pumpkin, chopped into 2cm chunks
- 1 Red onion, chopped into 2cm chunks
- 1 capsicum (colour of choice), chopped into 2cm chunks
- 2-3tsp crushed Ginger (or fresh grated ginger)
- 1 small Red chilli, finely chopped
- 2-3tsp Garlic, finely chopped (or 2-3 Garlic cloves, crushed)
- 1/2 bunch Coriander, chopped
- 2 tsp Chinese 5 spice
- 300ml Light coconut milk
- Low protein rice:
- Low protein rice (cook 1-4 serves)
