Crock Pot Curry

This crock pot curry is a no-brainer; throw everything in, turn it on and walk away! Your house will smell amazing and dinner will be on the table in a few short hours. It’s the perfect Monday Night meal or whenever the weather calls for warm and cozy curry!

Ingredients: Feeds 4 – 6

  • cooking spray
  • 2 large sweet potatoes, chunked
  • 2/3 cup red lentils, rinsed
  • 8 oz baby spinach
  • 1 jalapeño, diced
  • 1 – 1 1/2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1, 15 oz can lite coconut milk
  • 2 cups low sodium chicken stock
  • 1/4 cup green curry paste
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • chopped cilantro for garnish
  • lime wedges


  1. Spray inside of your slow cooker or Crock Pot with cooking spray.
  2. Add the sweet potatoes and lentils to the pot. Cover with spinach, sprinkle jalapeño over the top.
  3. Place the chicken thighs on the bed of spinach. Season with salt and pepper.
  4. In a medium bowl, whisk together the remaining ingredients including the coconut milk, chicken stock, curry paste, garlic and ginger. Next, the pour mixture over the chicken.
  5. Cook on HIGH for 3 hours, stirring contents half way through cooking time. Reduce heat to LOW, stir once more and cook for another hour.
  6. Taste, adjust seasonings if needed. Serve as is or over white rice with fresh chopped cilantro and lime wedges!

*Adapted from Paula’s Pantry, “Chicken, Spinach and Lentil Coconut Curry”

My First Shakshuka!

Shakshuka is hot right now!  Every time I scroll through IG, I see a pic of someone’s Shakshuka and so, I felt it was imperative that I join in the fun!  I followed no recipe, this is completely allllll mine!!!  So feel free to put your own twist on it and make it yours too:)

Ingredients:  Makes 2 hearty servings

  • 2 tbsp olive oil
  • 1/2 tsp tumeric
  • 1/2 tsp curry
  • 1/2 tsp garlic powder
  • 1/2 tsp dried cilantro
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1, 15 oz can chopped fire roasted tomatoes
  • 1/2 cup vegetable stock
  • 1/3 cup salsa
  • 3 handfuls fresh baby spinach
  • pinch of chile powder
  • salt and pepper to taste
  • 2 oz halloumi cheese, crumbled
  • 4 eggs
  • 2 pita
  • chopped cilantro for garnishing


  1.  In a large enamel coated cast iron pan, heat the olive oil over medium heat.  Add chickpeas and spices including numeric, curry, garlic powder, and dried cilantro and sauté for 2 minutes.
  2. Add the chopped tomatoes, veggie stock and salsa and continue to cook.  Lower heat and let simmer for 5 minutes.
  3. Add the spinach, a pinch of chile powder and stir until the spinach begins to wilt.  Add salt and pepper to taste.
  4. While mixture continues to simmer, scatter the cheese on top.  Next, crack an egg over each “corner” of the mixture and cover with a lid.
  5. Let eggs “poach” in the mixture for 3-5 minutes, to desired doneness.
  6. Scoop and serve 2 eggs with sauce atop a quartered pita and garnish with fresh cilantro.


The addition of chickpeas, salsa, spinach and halloumi were all based on different versions of Shakshuka that I’ve seen on the internet.  I have no real idea what a true Shakshuka looks or tastes like!  So have fun with it and create your own version of Shakshuka!

PS – check out my IG for more (better) pics of the process!