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Low-Carb Coconut Curry Slow Cooker Meal Prep

Ingredients

Ingredients for 6 servings

  • 1 tablespoon coconut oil
  • 1 tablespoon garlic, minced
  • 2/3 cup (red) onion, diced
  • 1 tablespoon ginger, paste or minced
  • 4 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 3 tablespoons low-sodium tamari or soy sauce
  • 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)
  • 2 tablespoons coconut sugar
  • 1 cup carrots, sliced
  • 1 1/4lb raw chicken breast, cut into 1-inch cubes
  • 1/2 cup no salt added veggie broth
  • 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

Step 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.

Step 2

Add curry paste and cook for an additional minute.

Step 3

Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper.

Step 4

Cook on high for 4 hours. After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant).

Step 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.

Step 6

Add the veggie stock to the skillet and mix everything together, allowing the steam to cook and soften the cauliflower.

Step 7

Stir the curry and season to taste with sea salt & pepper.

Step 8

Garnish and enjoy the curry with cauliflower rice!