Whew! Who knew that yellow curry could be so good? (I didn’t.)
We love this soup and have been making it on a regular basis! Using potatoes, carrots and celery, it is chock full of vegetables plus the addition of the spices makes the flavor wowzers! You can serve this recipe as a soup or over rice! This yellow curry recipe calls for coconut milk making it dairy free and is also a gut friendly recipe! The spices of turmeric, ginger and red pepper have anti-inflammatory properties in it and can be good for digestion. Another bonus? It is super easy to make! Chop up your vegetables & throw everything in your slow cooker! (It also makes fantastic leftovers.)
Recipe Notes
*please choose organic ingredients when possible.
*Omit the chicken for a meat free option.
*Use Further Foods Superfood Turmeric in place of the turmeric and black pepper. (code CARRIESINK saves you 15%).
Ingredients
- 1 medium yellow onion, diced
- 3-4 yellow potatoes, cubed
- 3 boneless, skinless chicken breast or thighs
- 2 carrots, sliced in rounds
- 1 diced bell pepper
- 2 cans full fat coconut milk
- 3 garlic cloves, minced
- 1/4 cup coconut sugar
- 1/2 tsp ground ginger
- 2 tsp ground turmeric
- 2 tsp curry powder
- 2 tsp pink salt
- 1 tsp red pepper flakes
- 1/4 tsp black pepper
Instructions
- Place the onions, carrots, potatoes, peppers and chicken in a crockpot/slow cooker.
- In a bowl, whisk together the coconut milk, coconut sugar, garlic, ginger, turmeric, curry, salt, pepper & red pepper flakes. Pour over the contents in the crockpot.
- Cook on high for 3-4 hours.
- Serve as a soup or over brown rice.
Need more healthy, easy and delicious recipes? Visit my recipe page for more ideas!