Asian

"Dump" Curry is for Dinner.

"Dump" Curry takes 15 minutes to prepare.

"Dump" Curry takes 240 minutes to cook.

"Dump" Curry makes 6 servings.

The ingredients for "Dump" Curry are:

2 lbs Tyson boneless, skinless chicken breasts - diced
4 tbsp Curry powder
1 can of Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 can Thai Kitchen Light Coconut Milk (8 oz can)
2 large (7-1/4" to 8-1/2" long) Carrots, raw - coined
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw - diced
1.5 cup, chopped Broccoli, fresh - in bite size pieces
1 cup Cauliflower, raw - in bite size pieces
1 cup Peas, frozen

Here is how you make "Dump" Curry:

In your crock pot, add the 2 cans of coconut milk and the curry spice, and whisk to blend well. Add all other ingredients EXCEPT the peas, and turn on low for 6 to 8 hours, or high for 4 to 5 hours. A half hour before you want to serve, add peas to the crock pot. If you want the sauce thicker, mix a tablespoon of tapioca starch or rice flour with a tiny bit of water, just enough to make a paste, and add to bubbling sauce. Stir well to blend. Repeat if necessary. Remember that authentic curries have a very loose sauce, almost like the ingredients are in a thick soup rather than a stew consistency. Serve as is, or over rice, quinoa, or riced cauliflower! Serving Size: Makes six servingsNumber of Servings: 6Recipe submitted by SparkPeople user REVALLYSON.

The nutritional information for "Dump" Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.0

• Total Fat: 14.6 g
• Cholesterol: 65.0 mg
• Sodium: 117.9 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 5.8 g
• Protein: 29.7 g

"Dump" Curry is Asian cuisine.

The dietary needs meet for "Dump" Curry is Gluten Free