Slow Cooker Sweet Potato Curry with Meatballs

You may not know this, but I used to keep a recipe blog that had many dedicated followers. Mostly, I shared recipes that fell from the many branches of my family’s cultural tree. However, I also made health-conscious adjustments to old Betty Crocker recipes. There was a lot of trial and error.

Because I was on a budget with little kids, I became quite proficient in adjusting my recipes for slow cooking and savings. Right now, I’m supporting my partner in a #Paleo challenge he is doing with our #CrossFit gym. Here is a Paleo slow cooker recipe that is just right for Fall. Happy eating!

Slow Cooker Sweet Potato Curry with Meatballs

12 servings

1-2 lbs ground beef, formed into small meatballs and cooked
2 medium sweet potatoes, peeled and diced or shredded
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
4 cloves of garlic, chopped
1 large onion, diced
1 head cauliflower, chopped or shredded (optional)
28 oz. canned tomato sauce
2 T tomato paste
1 T green curry powder
2-3 tsp salt
2 tsp ground cumin seed
2 tsp dried cilantro flakes
1/2 tsp ground nutmeg
1/2 tsp ground clove
coconut or olive oil

Place vegetable except for onion and garlic in the slow cooker. After browning the meatballs, add onion, garlic and spices to the pan along with coconut or olive oil. Sautee 1 minute and add tomato sauce. Remove from heat, mix well, and pour into your slow cooker. Add enough water to bring the liquids just even with meat and veggies.

Cook on HIGH 5 hours.

I serve this as a one pot meal.


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