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Slow Cooker Low-Carb Coconut Curry Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 402
Protein 32g
Fat 19g
Carbs 26g
Total Time

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Slow Cooker Low-Carb Coconut Curry Meal Prep

Ingredients

Ingredients for 6 servings

  • 1 tablespoon coconut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, paste or minced
  • 2/3 cup (red) onion, diced
  • 4 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 3 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons coconut sugar
  • 1/2 cup no salt added veggie broth
  • 2/3 cup natural peanut butter, smooth or crunchy (I used Simple Truth brand)
  • 1 can (14oz) lite coconut milk (I used Kroger brand Lite Coconut Milk)
  • 1 cup carrots, sliced
  • 1 1/4lb raw chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, chopped into slices
  •  Rice
    • spray olive oil
    • 1 tablespoon garlic, minced
    • 1/2 cup green onion, chopped
    • 2lb raw cauliflower pearls
    • 1/3 cup veggie broth, no salt added
  • 4 cups shredded purple cabbage (optional)
  • Garnish
    • cilantro
    • red pepper
    • lime
    • crushed peanuts (use wisely since they add  calories to the dish)
Steps
  1. Set a nonstick skillet on medium heat, and add coconut oil, garlic, ginger and onion.  Cook for 2 minutes and be careful not to burn the garlic.
  2. Add curry paste and cook for an additional minute.
  3. Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper.
  4. Cook on high for 4 hours.  After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant).
  5. Prepare the cauliflower rice.  Spray the nonstick skillet with olive oil (or coconut oil), then add garlic and green onion.  Cook for 2 minutes, then toss in cauliflower pearls/rice.
  6. Add the veggie stock to the skillet and mix everything together, allowing the steam to cook and soften the cauliflower.
  7. Stir the curry and season to taste with sea salt & pepper.
  8. Garnish and enjoy the curry with cauliflower rice!

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Calories
402
Protein
32g
Fat
19g
Carbs
26g
Sodium
Fiber
9g
Sugar
14g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.