Fall in My Crock Pot and Curry Me over (Ww Core)
- Reviews 1
Ready In: 5 hrs 30 mins
Serves: 4-6
Ingredients
- 1 cup chopped onion
- 2 garlic cloves
- 1 tablespoon fresh ginger, minced
- 2 stalks celery, cut 1/4 inch thick
- 2 medium parsnips, peeled and cut into 1/4 inch thick coins
- 3 medium carrots, peeled and cut into 1/4 inch thick coins
- 2 cups butternut squash, cubed in 3/4 to 1 inch pieces
- 1 (8 -10 ounce) potatoes, peeled and cubed in 3/4 to 1 inch pieces
- 1 (14 1/2ounce) can tomatoes and green chilies
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 2 -3 teaspoons curry powder
- 1⁄2 teaspoon garam masala
- 1 pinch cayenne pepper
- salt and pepper
Meatballs
- 3⁄4 lb lean ground turkey (do not use regular ground turkey as it will be far too oily) or 3⁄4 lb ground turkey breast (do not use regular ground turkey as it will be far too oily)
- 4 sun-dried tomatoes, finely diced
- 1 garlic clove, minced
- 1⁄2 teaspoon garam masala
- 1⁄3 cup oats (coarse chopped or ground)
Directions
- Mix together the onions, garlic, ginger, celery, parsnips, carrots, butternut and potatoes and place in the bottom of the crock pot. Pour in the canned tomatoes and tomato sauce.
- Place the broth, curry powder, gaaram masala and cayenne (if using) in a small sauce pan and bring to a light boil. Set aside.
- Mix together all of the ingredients for the meatballs together. Form into small 1 inch meatballs. I used a cookie dough scoop to get a uniform size. Place the meatballs in the crock pot in a single layer. If possible -- my cooker is very large so it was easy -- try and have the meatballs not touch.
- Pour the warm broth over the meatballs. Cover and cook at high for 4-6 hours. (Yes, you can peek after two hours but let the heat cook the meat first.).
- Give the soup a good stir before serving.
- Enjoy!
- Contest ingredients: celery, carrots, parsnips, butternut, ground turkey, curry powder & oats.
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