I hope you had a wonderful, relaxing Christmas with family & friends! Are we all stuffed full of cookies and crullers and eggnog? Ready for something a little lighter that’s still cozy and comforting enough to celebrate a new year?
Today I’m humbly presenting a healthy slow cooker ‘curry’, the ugly duckling of holiday food. It might not be much to look at, but this has actually been our behind-the-scenes favorite for a couple months now and it’s just too dang good not to share. This curry-ish dish is secretly loaded with tons of feel-good vegetables and couldn’t be quicker. Just mix it all up in the slow cooker – basil & mushrooms & garlic & ginger & sweet potatoes, all together – and your kitchen will smell downright heavenly while you count the minutes ’til dinnertime. Time to wind down from the holiday sugar craze and relax.
This truthfully doesn’t need the chicken, it just adds some extra protein and staying power. Swap the chicken for another sweet potato plus more mushrooms, replace the chicken broth with vegetable, and this dish is vegan-friendly! Just be sure to double-check the label on your curry paste; I like Thai Kitchen, whose green curry paste is vegan, gluten-free, and dairy-free.
We’re flying out to Pennsylvania tonight for my family reunion, so stay tuned for next week’s big reveal of this year’s Maisano family dinner theme! I’ll give you a hint – I got to plan the menu this year, and it’s one of my very favorite kinds of food!
Until then, I’ll be making a big batch of winter cider sangria to get us through three days of prep work. What are your plans for this week between Christmas and New Year’s?
Basil Sweet Potato Chicken Curry
- 1 1/2 lb. chicken thighs diced
- 2 sweet potatoes diced
- 2 onions halved & thinly sliced
- 1 lb. mushrooms sliced
- 1 cup thai basil thinly sliced
- 4 cloves garlic minced
- 2 T. fresh ginger grated
- 2 T. green curry paste
- 1 T. curry powder
- 1 t. garam masala
- 1/2 t. salt
- 15 oz. coconut milk
- 1 cup chicken broth
- Combine all ingredients in a slow cooker.
- Cook for 4 hours on high or 8 hours on low.
- Serve hot with jasmine rice, naan, or cauliflower rice.