5-7 hrs low / 3 hrs high
PREP TIME: 0 MINS
A good curry starts with a homemade spice blend! We love the spices in this Caribbean style curry. The touch of thyme, nutmeg and Jamaican allspice add an incredible layer of dimension to the sauce. Each entree comes with a small can of coconut milk to add to the dish once cooked. This healthy, unique curry makes a wonderful one-bowl meal.
- Serve over turmeric rice
- Top with fresh cilantro, parsley or mint
- Toss with brown rice noodles or zucchini noodles
Potatoes, chickpeas, carrot, onion, crushed tomatoes, green onion, green peas, parsley, lemon juice, fresh ginger, fresh garlic, spices, sea salt
Comes with a 5.4oz can coconut milk
Step by Step
Defrost in the refrigerator. Pour contents into the crock. Add 2 cups of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.
Slow Cooker: Cook on low for 5-7 hours or high for 3-4 hours.
Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 8 minutes. Once timer is complete, allow natural release for approx 5 min, then carefully turn to “venting” for manual release.
Once cooked: Add the can of coconut milk. Taste for salt & pepper, and add a squeeze of fresh lemon juice if available
Pairs Well with