5 Minute Slow Cooker Curry
This dish may look humble, but… if my blog were a basketball team, this recipe would be in the starting five. It’s called 5 Minute Slow Cooker Curry because the prep time is LITERALLY five minutes (I timed myself). Load everything into a slow cooker and turn it on. Then, six hours later, revel in effortless curry!
Not only is this slow cooker curry crazy lazy as far as prep is concerned, but guess what else takes five minutes? The clean-up! It’s my strategy to clean the kitchen as I go, but sometimes when I’m in a massive rush it all ends up piled in the sink. There’s simply no danger of that with this recipe. Only a single spoon is needed during prep for the tomato paste, and after the curry is finished cooking simply store the leftovers in the fridge and then wash the slow cooker insert. You’re good to go! If you need yet another reason to give this slow cooker curry a shot, know that it’s extremely versatile. Of course, there’s always a vegetarian version possible, full of even more delicious veggies like cauliflower and carrots. If you’re making the version below but don’t have butternut squash on hand, then sweet potato would be a great substitute. Want to add a few handfuls of spinach? Be my guest. Want to serve it with a squeeze of lemon instead of cilantro? By all means. 🙂
True, this curry relies on frozen and canned ingredients to clock in at its ridiculously short prep time, which are less optimal than fresh, locally-gorwn, seasonal vegetables of course! But on those days when the quickest of quick is the only kind of homemade meal that your schedule can accommodate, this recipe is there to the rescue.
- 1-2 lbs butternut squash*
- 3 lbs boneless skinless chicken thighs
- 1 16-oz bag frozen pearl onions
- 1 16-oz bag frozen peas
- 1 13.5-oz can coconut milk
- 1 6-oz can tomato paste
- 1 tbsp curry powder
- 2 tsp salt, or to taste
- Load the ingredients (in the order listed above) into the slow cooker.
- Cook on high for six hours, then stir thoroughly with a fork to break up the chicken and serve warm, topped with chili flakes, coconut flakes and cilantro if desired.