Thai Yellow Curry-Slow Cooker
The girls and I attend a Wednesday weekly play date with Mocha Moms Los Angeles. They usually come home tired and hungry from a fun filled day at the park. In order to enjoy my time with my fellow Mochas as well as come home to a warm home cooked meal I usually pop something in the slow cooker. I absolutely love Thai food, so I blended a couple of recipes and came up with this. Hope you enjoy!
1 1/2 cups presoaked chickpeas or 1 can of chickpeas (rinsed and drained)
4 Yukon gold potatoes, quartered
3 carrots, peeled and coarsely chopped
1 (13 ounce) can coconut milk
1 1/2 cup broth chicken or vegetable*
1 tsp of salt (to taste)
1 tablespoon of brown sugar
3-4 heaping tablespoons of curry paste
Dump everything in the slow cooker on low for 6-8 hours or high 3 hours.
(sometimes I don’t the slow cooker going until the afternoon, i start on high for about 90 minutes, then I switch it to low right before I leave the house)
*if using a vegetable broth choose a broth without a tomato base
Daniel Fasting? Replace the sugar with cold pressed pineapple juice or unsweetened apple sauce