Crock Pot Pineapple Curry
Who says fruits and vegetables have to be boring? This dish, with it’s curry and red pepper flakes definitely has kick to it!
Equipment
- Crock Pot
Ingredients
- 1/2 lbs Green Bean cut into 1" pieces
- 1 Pineapple cored, and chopped into 1" pieces
- 1 lb Sweet Potatoes (2 medium or 1 large) peeled and cut into 1" pieces
- 1 Yellow Onion chopped
- 2 Garlic Clovers minced
- 5 oz Unsweetened Coconut Milk
- 3 tbsp Curry Powder or to taste
- 5 tsp salt
- 1/2 tsp Crushed Red Pepper optional, to taste
- 2 eggs per person optional
- 2 tsp olive oil or ghee for eggs, optional
Instructions
- Combine all ingredients except eggs in slow cooker and cook on “low” setting for 4-6 hours.
- Before serving, heat oil in pan on stove top or heat non-stick pan on medium high heat. In bowl, lightly beat eggs.
- Add eggs to pan and scramble. Remove from heat when no longer runny.
- Serve pineapple curry over eggs.
Notes
This recipe is 7 Green, 3 Blue, and 1 Purple WW Point.