Do you ever feel like you're making something very similar for supper, again and again? I realize I do, which is abnormal considering I'm CONSTANTLY attempting new plans for this blog, similar to weeknight velvety mushroom pasta and cloud supper rolls and Instant Pot Spanish rice.
Now and then I need to make something that just tastes DIFFERENT from everything else I've made recently. Something that is intense with flair and a kick or two of flavor wouldn't do any harm.
At the point when a companion shared her formula for Thai pineapple veggie lover curry recently, I experienced passionate feelings for. THIS is actually what I've been searching for!
- 1 can coconut milk
- 3 Tbsp curry powder (I used red curry powder)
- 1 ½ tsp salt
- 1 tsp crushed red pepper
- 1 ½ tsp granulated garlic
- 1 fresh pineapple, cut into 1” pieces (how to cut a pineapple)
- 1 pound of sweet potatoes, peeled and cut into 1” pieces
- 2 green bell peppers, cut into 1” pieces
- 2 onions, cut into 1” pieces
- 2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)
- Cooked white or brown rice, for serving (optional)
- Cashews, for topping (optional)
- Cilantro or green onions, chopped, for topping (optional)
INSTRUCTIONS
- Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker (like this one).
- Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.
Read more our recipe Instant Pot Philly Cheesesteak #dinnerrecipe #food #amazingrecipe #easyrecipe
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