Crockpot Curried Fruit Recipe Recipe For Hand Recipe For Potato

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CROCK POT NEW POTATO CURRY



Crock Pot New Potato Curry image

This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you're cooking for vegetarians, serve it as a main course along with a bowl of dal and green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.

Provided by Olha7397

Categories     Potato

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons clarified butter or 2 tablespoons vegetable oil
1 lb tiny new potatoes, about 10 new potatoes (see Tip)
2 onions, finely chopped
1 garlic clove, minced
1 teaspoon curry powder, preferably madras
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup vegetable stock or 1/2 cup chicken stock
2 tablespoons lemon juice
1/4 cup finely chopped cilantro

Steps:

  • In a skillet, heat butter or oil over medium-high heat.
  • Add potatoes and cook just until they begin to brown.
  • Transfer to slow cooker stoneware.
  • Reduce heat to medium.
  • Add onions and cook, stirring, until softened.
  • Add garlic, curry powder, salt and pepper.
  • Stir and cook for 1 minute.
  • Add water or stock, bring to a boil and pour over potatoes.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
  • Stir in lemon juice and garnish with cilantro.
  • TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
  • Cut in half any that are larger than 1 inch in diameter.
  • The 150 Best Slow Cooker recipes.

CROCK POT CURRIED FRUIT



Crock Pot Curried Fruit image

This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 3h10m

Yield 24 serving(s)

Number Of Ingredients 9

2 (20 ounce) cans unsweetened pineapple chunks
1 (29 ounce) can tropical fruit cocktail
1 (29 ounce) can sliced yellow cling peaches
1 (17 ounce) can apricot halves
2 tablespoons butter
1/2 cup packed brown sugar
2 1/2 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Drain all fruit and gently combine in crock pot.
  • Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
  • Pour mixture over the fruit mixture in the crock pot and stir gently.
  • Cover and cook on high setting about 2 1/2 hours.
  • Mix the cornstarch in the cold water and stir it into the fruit mixture.
  • Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.

CURRIED FRUIT



Curried Fruit image

Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, drained
1 can (15 1/4 ounces) sliced pears, drained
1 can (15 1/4 ounces) sliced peaches, drained
1 can (15 1/4 ounces) apricot halves, drained
1/2 cup maraschino cherries, drained
2/3 cup packed brown sugar
1/3 cup margarine or butter, melted
2 to 3 teaspoons curry powder

Steps:

  • Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
  • Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
  • Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

MOM'S CURRIED FRUIT



Mom's Curried Fruit image

This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!

Provided by Carrie

Categories     Side Dish     Curry Side Dish Recipes

Yield 9

Number Of Ingredients 9

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
¼ cup packed brown sugar
¼ cup white sugar
3 teaspoons curry powder
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
  • Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g

CROCK POT CHICKEN AND POTATO CURRY



Crock Pot Chicken and Potato Curry image

Make and share this Crock Pot Chicken and Potato Curry recipe from Food.com.

Provided by Carianne

Categories     Curries

Time 5h30m

Yield 5 serving(s)

Number Of Ingredients 16

5 medium potatoes (cut into 1 inch chunks)
1 medium red bell pepper
1 medium onion (sliced)
1 lb boneless skinless chicken breast (cut into 1 inch cubes)
1 1/2 cups chopped tomatoes
1 tablespoon ground coriander
1 1/2 teaspoons paprika
1 teaspoon grated fresh ginger (or 1/4 t ground ginger)
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup chicken broth
2 tablespoons cold water
4 teaspoons cornstarch

Steps:

  • Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
  • In a medium bowl mix the tomatoes, all spices, and the chicken broth.
  • Pour over chicken.
  • Cover and cook on High 4- 5 hours (or Low for 8- 10).
  • If using low, switch to high.
  • Combine cornstarch and water and add to crock pot.
  • Cover and cook for an additional 20 minutes.

Nutrition Facts : Calories 316.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 58.1, Sodium 622.4, Carbohydrate 46.3, Fiber 7.1, Sugar 5.3, Protein 25.8

SLOW-COOKER SPICED FRUIT



Slow-Cooker Spiced Fruit image

My late aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited and always included this fruity delight. I always think of her when I make it, whether it is for the holidays or an everyday meal. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 8 servings.

Number Of Ingredients 12

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15-1/4 ounces) sliced pears, drained
1 can (15 ounces) apricot halves, drained
1 can (11 ounces) mandarin oranges, drained
1 jar (10 ounces) maraschino cherries, drained
8 whole cloves
2 cinnamon sticks (3 inches)
1/2 cup packed brown sugar
1/2 teaspoon curry powder
1 cup white wine or white grape juice
1/2 cup slivered almonds, toasted

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

Nutrition Facts : Calories 323 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 72g carbohydrate (65g sugars, Fiber 4g fiber), Protein 2g protein.

CURRIED CHICKEN AND POTATOES



Curried Chicken and Potatoes image

This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.

Provided by JESSIFIVE

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon cumin seed
½ teaspoon garam masala
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon black mustard seed
½ teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
½ bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

Steps:

  • In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  • Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g

SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

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