SIMPLE AND EASY CROCKPOT CURRY RECIPE
my absolute favorite. We like to eat a bowlful (or two) for lunch and then finish off the rest of the pot for dinner. You can keep it vegan-friendly by using tofu (so tasty!) or you can add meats and shrimp.
*When the kids want to cook this with me, I say a little prayer (I know y'all feel me) and I opt to use a large pot, instead of the crockpot, and we have an impromptu cooking lesson. It's messier, louder, takes longer, and I am plenty tired by the end of it but I never regret it.
Large Family Portions for the Ingredients. Halve the recipe for a family of 4.
2 cups of chopped carrots
2 cups of chopped potatoes
1 cup of frozen chopped spinach
2 cups of chopped onions
1 block of firm tofu
2 cups of baby shrimp unchopped or you can use larger shrimp, chopped
*When I am running low on shrimp, I use a classic Korean meal ingredient: Spam. Chopped chicken, pork and beef are also good add-ins. Cut the meats into small pieces, otherwise they can cook a little on the "tough" side.
Chop everything up the night before and place in the fridge (spinach stays in the freezer). Soak the tofu and potatoes in water overnight so they don't dry out or brown.
In the morning, toss everything into an extra-large crockpot along with plenty of water and the entire box of curry bars (*reminder: halve the recipe if you're feeding fewer bellies). Set the crockpot to high setting at 7:00 am and you've got lunch and dinner set for the day! You are now free to run errands, do school, play with the baby, clean the house, and carry on all the other countless tasks we mamas do every day!