Slow Cooker Mild Curry

This easy slow cooker curry is great to make before a busy day so you can come home and a meal is ready to go.

1kg chicken portions or boneless lamb shoulder or beef cheeks

2 Tbsp coconut oil

1 onion chopped

2 Tbsp ground garam masala

¼ c peanut or almond butter

1 cinnamon stick

½ tsp ground tumeric

1 Tbsp grated ginger

4 cloves garlic crushed

1 tin coconut cream

1 c beef or chicken stock depending on your protein choice

1 tsp sea salt and freshly ground black pepper

1 tsp chilli flakes optional

Heat a pan to medium-high heat with 1 Tablespoon of coconut oil and brown meat in batches. Place meat in the slow cooker. Lower the heat to medium and add the remaining tablespoon of coconut oil in the pan. Add the onions and cook until starting to soften, add the garam masala and tumeric to the onions along with the garlic and ginger and cook for 2 minutes until fragrant. Tip into the slow cooker.

Finally, add the cup of broth into the pan and stir over the heat picking up any caramelised bits on the bottom of the pan and tip into the rest of the ingredients in the slow cooker. Add the tin of coconut cream, the cinnamon stick and the peanut or almond butter and chilli if using and stir together.

Cook for 5-6 hours on low. To serve, remove the cinnamon stick, check for seasoning and serve with cauliflower rice and steamed green vegetables.

Recipe kindly provided by Julie Buckley (Nutritional Coach/Chef, Diabetes Clinic)

About the Diabetes Clinic

The Diabetes Clinic is a New Zealand on-linesolution to help people prevent or reverse pre-diabetes and type 2 diabetes using a natural approach. The solution will be live from 18 April 2019. For more information on the Diabetes Clinic visit www.diabetesclinic.co.nz or follow on their popular Facebook at https://www.facebook.com/diabetesclinicnz/ (futher recipes, health tips and a current promotinal offer for people looking to use these services).