Featured Cookbook

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1. Sweet Potato Coconut Curry with Shrimp

2. Basmati Rice Pudding

Book Description

A winning combination of healthy eating and convenience. Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information.

... (more)

The Healthy Slow Cooker: More Than 100 Recipes for Health And Wellness

Authors: Judith Finlayson

Date:

ISBN: 0778801330

Publisher: Robert Rose

Paperback

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I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach sprinkled with toasted sesame seeds to complete the meal.

Works in slow cookers from 3 1/2 to 6 quarts
Makes 4 servings

• 1 tablespoon olive or extra virgin coconut oil, 15 mL

• 2 onions, finely chopped, 2

• 4 cloves garlic, minced, 4

• 1 tablespoon minced gingerroot, 15 mL

• 1 cup vegetable stock, 250 mL

• 2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes, 2

• 2 teaspoons Thai green curry paste, 10 mL

• 1 tablespoon freshly squeezed lime juice, 15 mL

• 1/2 cup coconut milk, 125 mL

• 1 pound cooked peeled shrimp, thawed if frozen, 500 g

• 1/4 cup toasted slivered almonds, optional, 50 mL

• 1/4 cup finely chopped cilantro leaves, 50 mL

1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring until softened, about 3 minutes. Add garlic and gingerroot and cook, stirring, for 1 minute. Add vegetable stock. Transfer to slow cooker stoneware.

2. Add sweet potatoes and stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.

3. In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds, if using, and cilantro and serve.

Tip: If you are adding the almond garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.

Make ahead: This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.

More From This Book:

1. Sweet Potato Coconut Curry with Shrimp

2. Basmati Rice Pudding

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