Index

Crockpot Curry – A Great Recipe to Meal Prep

Nutrition Bites | Week 10

This week on Nutrition Bites, I am going to share a recipe for Crockpot Curry. I love using my crockpot; it is probably one of my favorite kitchen appliances to use, especially when it comes to meal planning and batch cooking. I will also talk a bit about the benefits of spices, as well as share some of my other crockpot meals. And don’t worry, if you don’t have a crockpot, I will also share some conversion charts so that you can apply these recipes to an Instant Pot or stovetop. Let’s get started!

Crockpot Curry

Ingredients:

• 1 block extra firm tofu, cubed
• 1 can garbanzo beans, drained and rinsed
• 1 orange bell pepper, chopped
• ½ an onion, chopped
• 3 yellow potatoes, peeled and chopped
• 1 cup carrots. Chopped
• 1 32 oz. carton low-sodium vegetable broth
• ¼ teaspoon ground ginger
• 2 tablespoons minced garlic
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 cup frozen peas
• 1 can full-fat coconut milk
• 1 tablespoon corn starch
• Black pepper to taste

Directions:

1. Add all ingredients to crockpot except for peas, salt, and coconut milk. Stir together and cook on low for about 6 hours.
2. Add the coconut milk (only the cream on top- not the liquid), peas and salt. Stir together.
3. Mix cornstarch with 2 tablespoons cold water and add to the crockpot. Stir.
4. Resume cooking on low for 30 minutes. Turn off and let cool for at least 30 minutes to allow curry to thicken.
5. While the curry finishes cooking, sauté the tofu in a little olive oil and soy sauce, until the sides are slightly brown. Alternatively, you could also bake tofu in an oven or air-fryer.
6. Serve curry and tofu over brown rice.
7. Enjoy!

Benefits of Spices 

Research has indicated that many herbs and spices possess some health-promoting properties and activities. This list includes, but is not limited to anti-oxidation, anti-carcinogenic, anti-tumorigenic, anti-inflammation, glucose-lowering, and cholesterol-lowering properties. Some of the most frequently studied herbs and spices include clove, rosemary, sage, oregano, cinnamon, chili pepper, ginger, black pepper, turmeric, and garlic. Aiming to cook with a wide variety of herbs and spices will help to ensure that you are accessing some of the health benefits that they may provide. This is why spices are included in the Daily Dozen checklist.

Favorite Crockpot Meals  

As I mentioned above, cooking with my crockpot is one of my favorite ways to prepare meals. I love being able to turn it on before I go to work in the morning or before I go to bed at night. This way, I can wake up or come home to a hot meal that is all ready for me! Because this is one of my favorite kitchen appliances to use, I have a few delicious recipes up my sleeve that I want to share with you. The first is Crockpot Lasagna. This is a great way to consume a few servings of veggies in a tasty way. The next recipe I make a lot is Crockpot Taco Soup. Again, another great way to sneak in some veggies and also beans and lentils. Lastly, another dinner favorite is Crockpot Enchilada Casserole. This recipe is super easy to make plant-based by simply omitting the cheese and sour cream, and it is still amazing!

Cook-Time Conversion Charts

Now I understand that not everyone has access to a crockpot. But not to worry, because I have put together some Cook-Time Conversion Charts so that you can translate some of these recipes to a stovetop or Instant Pot. Now not every recipe can be made using all three methods, but this is a great trick to use, especially when it comes to soup, stews and chilis. Take a look below.

Weekly Challenge

And there you have it! There are a few great crockpot recipes shared in this post, but there are also so many more available online. Check out a few of them here. This week, I want to challenge you to save some time by meal prepping with your crockpot or Instant Pot. By dedicated a couple of hours on one day, you can make several meals to last throughout the week!

By Kelsie White Kelsie is passionate about helping others adopt healthy lifestyle practices through sharing nutrition education and setting goals. She believes that optimal nutrition is essential for health and well-being and may look different for each individual. This is why she values getting to know each of her patients and what motivates them. Kelsie grew up in Washington state and completed a Bachelor’s Degree in Health Promotion at Walla Walla University prior moving to Southern California. She most recently attended Loma Linda University, completing a Master of Public Health in Nutrition and Dietetics. Kelsie enjoys spending time with her husband and dog, and activities such as hiking, playing volleyball, cooking, baking, and reading