Free Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) by Sara Hughes, Heather Klein, Eunice Hines, Una Soto Page B

– Curries
     
                45. Chicken Curry
     

     
    Yield: 9 Servings
     
    Ingredients:
     
    1 pound of boneless chicken, skin removed
    1 thinly sliced onion
    4 small red potatoes, diced
    15 oz. can of chickpeas
    3-4 tomatoes chopped
    2 tablespoons of tomato paste
    1 cup frozen green peas
    1 ½ cups light coconut milk
    4 carrots chopped
    ½ cup of chicken stock
    2 tablespoons of curry powder
    ½ teaspoon of cayenne pepper
    ½ teaspoon of ground cumin
    2 tablespoons of lemon juice
    1 teaspoon of fresh ginger, grated
    1/2 teaspoon of salt
     
    Directions:
     
    Cut chicken into bite size pieces.
    Combine coconut milk, stock, curry powder, cumin, cayenne, salt and tomato paste in the slow cooker.
    Add in the chicken, chickpeas, carrots, potatoes, tomatoes and onion.
    Set the temperature to high and cook for 4 hours.
    During the last 10 minutes of cooking time, add in the peas, ginger and lemon juice.

                46. Chickpea and Vegetable Curry
     
    Yield: 6 Servings
     
    Ingredients:
     
    3 cups of cauliflower
    15 oz. can of chickpeas, rinsed
    1 cup carrots sliced
    1 cup frozen green beans
    ½ cup of onion chopped
    14 oz. can of vegetable broth
    14 oz. can of light coconut milk
    2 or 3 teaspoons of curry powder
    ¼ cup of fresh basil leaves, shredded
     
    Directions:
     
    Combine all ingredients in the slow cooker except for the coconut milk and the basil.
    Set on a low temperature and cook for around 5 to 6 hours.
    Then stir in the coconut milk and the basil before serving.

                47. Vegetable and Chicken Curry
     
    Yield: 6 Servings
     
    Ingredients:
     
    18 oz. boneless chicken thighs, cut into bite size pieces
    1 carrot cut in to chunks
    1 onion chopped
    1 can chopped tomatoes
    ¼ cup of Rogan Josh curry paste
    1 cup of chicken stock
    7 oz. of cauliflower
    7 oz. green beans
    4 cups of baby spinach
    14 oz. pumpkin cut into small pieces
    2 tablespoons of coconut milk powder
    3 cups of steamed rice, Basmati
    Raita:
    ¾ cup of low fat plain yoghurt mixed with 2 tablespoons of finely chopped fresh mint.
     
    Directions:
     
    Add a little oil to a large pan and brown the chicken in batches.
    Remove the chicken and fry the onion and carrot until they have softened.
    Add the chicken, onion and carrot to the slow cooker alone with the curry paste, stock, tomatoes, pumpkin, and 2 cups of water, cauliflower and beans.
    Set on a low temperature and cook for around 6 hours or more, until the chicken and vegetables are cooked.
    Finally mix the coconut milk powder with a tablespoon of warm water, and then stir through the curry.
    Serve with the raita and rice.

                48. Thai Red Beef Curry
     
    Yield: 4 Servings
     
    Ingredients:
     
    2 pounds of stewing beef
    1 onion finely chopped
    4 minced garlic cloves
    ¾ cup of beef broth
    1 can light coconut milk
    1 minced jalapeno pepper
    2 cups baby spinach
    1 tablespoon of brown sugar
    3 tablespoons of red curry paste
    2 tablespoons of fish sauce
    2 tablespoons of lime juice
    ½ cup of fresh basil
     
    Directions:
     
    Brown the beef in a skillet on a medium heat and then drain.
    Sauté the garlic and onion for about 5 minutes until they are tender.
    Combine the beef, garlic, onion, broth, jalapeno, coconut milk, brown sugar, curry paste, fish sauce and lime juice in the slow cooker.
    Set the temperature to low and cook for around 6 hours.
    When 15 minutes cooking time is left, stir in the spinach and cook until it wilts.
    Serve on rice with the fresh basil sprinkled over the top.

                49. Curried Lentils
     
    Yield: 6 Servings
     
    Ingredients:
    1 ½ cups of lentils
    2 shallots
    1 can of tomato paste
    4 slices of fresh ginger
    1 jalapeno chili
    2 cloves of garlic
    1 can of light coconut milk
    3 cups of cauliflower
    1 cup of frozen peas
    2 teaspoons of ground cumin
    2 teaspoons of ground coriander
    2 cups of vegetable broth
    1 tablespoon of lime juice
    Salt and