Thai Pineapple Curry

19 Oct Thai Pineapple Curry

SLOW COOKER RECIPE

Serves 6

Cals per serve 210 + Rice (1 cup cooked roughly 200-250cals)

Ingredients: 

400g can of chickpeas, drained and rinsed

1 fresh pineapple, cored and chopped into 2cm pieces

450g sweet potatoes (approx 1 large), peeled and chopped

1 green capsicum, sliced into thin strips

1 small brown onion, chopped

2 large garlic cloves, minced

400ml can of coconut milk

3 Tbsp curry powder

1.5 tsp salt

1/2 tsp crushed red pepper flakes (optional – spicy)

2 cups uncooked or 6 cups cooked rice of your choice 

Instructions:

1. Add all ingredients to your slow cooker and cook for 6-8hrs on low – or until onions and peppers are tender. 

2. Serve with 1 cup of cooked rice per person

3. Enjoy!

NOTE: If you want this to be a meat meal – add 500g chicken breast cut into small pieces (you will need to add the extra calories)