Crockpot Curry [recipe]


Prep time: 5-10 minutes
Cook time: 8-10 hours


- 1.5 to 3lbs grass fed beef brisket, cut into 1.5” cubes, or beef stew cubes
- 2 medium sweet potatoes, peeled and cutting large chunks
- 2 small onions, coarsely chopped
- 1/2 pound baby carrots (or roughly chopped regular sized carrots)
- 1 TBSP coconut oil
- 2 TBSP yellow curry powder or paste
- 1.5 cups coconut milk (canned, full fat)
- 2 TBSP Bragg’s liquid aminos or coconut aminos
- 1 TBSP fish sauce
- 1, 16oz bag frozen mixed veggies
- Handful of chopped herbs like cilantro or basil or mint (optional)
- Fresh salt and pepper to taste


1. In order, place onions, sweet potatoes, carrots and beef cubes in your crock pot. Salt and pepper to taste.
2. Melt coconut oil in a saucepan, then add curry paste/powder. Cook only a few seconds until fragrant, then pour in the coconut milk. Mix in the aminos and fish sauce. Stir well to combine, then pour over the contents of crock pot
3.Cook on low 8-10 hours. Add frozen veggies half hour before serving and turn crock pot to high. Garnish with herbs and serve over your choice of rice that has been cooked in half coconut milk, half water.