"Empty the Fridge" Coconut Curry Recipe
Mmmm, who doesn't love a warm, wholesome dinner that's ready waiting for you as soon as you walk in the door?
This Coconut Curry crock pot recipe calls for any harvest veggies you may have in your fridge (everything from potatoes to green beans to squash), along with Green Dream (check out my post on all of its detoxifying + immunity-boosting benefits) and superfood spices like cumin (which boosts iron levels and lowers high blood pressure) and tumeric, a powerful anti-inflammatory.
The coconut milk also gives this curry a boost of healthy fats, not to mention a delightful creaminess!
Gather This:
- 4 cans coconut milk
- 3 sweet potatoes
- 1 parsnip
- 2 cups carrots
- 2 cups green beans
- 1 cup snap peas
- 1 medium white onion
- 3 small squash
- sea salt
- black pepper
- crushed garlic x 1 ½ teaspoons
- fresh ginger 1 inch chopped
- garam masala
- tumeric
- cumin
- Bragg's sea kelp seasoning
- curry leaves
- 1 tablespoon Green Dream Superfood + Protein Blend
Do This:
Add all ingredients (vegetables, milk, then spices) to a crock pot and cook on high for approximately 4 hours. After your curry's cooked, add the Green Dream, serve up in your favorite bowl, and ENJOY!
Snap a pic of you coconut curry + share it with us on Twitter with #myphilosophie!
