We’re all busy. I know. One of the hardest things I had to figure out was how to put effortless healthy meals on the table most nights. Enter the Crockpot. My mom never used her slow cooker. Ever. But one day, I found a vegetarian Crockpot chili recipe & it changed my life. Another hurdle I had to get over was not buying crazy ingredients for one recipe. I love to cook & experiment with new ingredients, but it gets expensive and it doesn’t make weeknight meals easy. We need easy and healthy, am I right?
I have a system that I use to help me meal plan for the week. It’s fairly easy – one meal a week I Crockpot, one night is salad night and those nights are non-negotiable. I’ll write another post breaking down how I meal plan, I promise.
I’ve been experimenting with limited ingredient recipes with stuff I always have on hand. These ingredients may be weird to you, but I’d encourage you to try Thai Curry. It’s one of the easiest & healthiest dump-and-go recipes you can feed yourself. It will soon become a staple in your home! Plus, this is boyfriend approved!
7 Ingredient Thai Curry Recipe
- 1 large sweet potato, cut into approximately 1/2″ cubes
- 2 15.5 oz. cans of garbanzo beans, drained & rinsed (I usually buy the 365 brand.)
- 1 14 oz can of full-fat coconut milk (I like the Thai Kitchen or 365 brands)
- 4 cloves of garlic, pressed
- 1 chopped onion
- 2 TBSP Thai Kitchen Red Curry Paste
- Cilantro – to add color & flavor
Layer in the ingredients in the following order: garlic, onions, curry paste, sweet potato cubes, garbanzo beans & coconut milk. The coconut milk is going to look really funky & you may think there’s not enough liquid. There is. I promise. Now put the Crockpot on low for 6-7 hours or high for 3-4.
Before serving taste the curry and add salt & pepper to taste.
You can either serve with rice or on its own. Spoon into large bowls & top with roughly chopped cilantro.
Voila! There is a 10-minute prep meal that you can enjoy after a long day of working your tail off.