Last nights crockpot dinner turned out just how I wanted it to be. Hot curry with super soft beef on a warmed whole wheat naan. Add a side of roasted garlic cauliflower and you’ve got perfection. I love how tender meat gets in the crockpot, it’s amazing.
Indian Crockpot Curried Beef and Spinach
2 tsp vegetable oil
1 large yellow onion, chopped
2 cloves of garlic, minced
1 tsp cumin
3/4 tsp turmeric
3/4 tsp cayenne pepper
1 tbsp grated ginger (tip: after I peel my ginger I keep it in the freezer in a ziplock bag. It’s super easy to grate frozen and then I always have it on hand)
1 cup low sodium beef broth
1.25 lb lean beef roast
1 large sweet potato, roasted in the oven for 45 minutes then diced
2/3 cup plain greek yogurt
3 big handfuls of spinach
Pepper and sea salt
(You can follow these steps the night before, or combine everything except the spinach and greek yogurt in the crockpot and cook.)
In a large skillet over medium heat add the oil, onion and garlic. Saute for about 4 minutes, stirring constantly. Add the spices, ginger and beef broth. Cook for about 2 minutes then take off the heat.
Dice your beef into about 1/2-1 inch cubes and sprinkle with pepper and sea salt. Add the beef, onion mixture + liquid and sweet potato to the crock pot. Stir together then set on low for 6 hours.
After 6 hours shred the spinach in your hands before adding it to the crock pot. Stir in the yogurt then too and turn on low for 30 minutes.
After 30 minutes enjoy!
I hope you guys like it. I really enjoyed the sweet potato added to the dish. Curry and sweet potatoes are one of my all time favorite flavor combinations, plus they’re so good for you!
Sweet potatoes are a wonderful sources of beta-carotene (a powerful antioxidant present in red, orange and yellow plants, and also some green vegetables that may help prevent certain cancers), lutein and zeaxanthin (two other carotenoids that add the bright orange color to sweet potatoes).
Sweet potatoes are also filled with both insoluble fiber (helps relieve constipation – keep that sweet potato skin on!) and soluble fiber (specifically pectin which may help control cholesterol). In addiiton sweet potatoes have a great amount of potassium, vitamin B6 and vitamin C.
Do you like sweet potatoes?
It looks like I’m going to need more vitamin power today, the cold isn’t kicking yet. I had planned to go swimming this morning but though that it wouldn’t be the best idea with a runny nose. Nobody else needs to catch that.
I made a warm cold fighting bowl of oats this morning.
1/2 cup rolled oats cooked in 1/2 cup soymilk and 1/2 cup water with a pinch of sea salt
1 small ripe banana smashed
1 tbsp wheat germ
1 tbsp pomegranate powder
palm full of mulberries
spoon full of cashew butter
Along with my tasty oats I tried a new tea sent from The Republic of Tea. Their orange blossom white tea had such a delicate flavor. It was nice and soothing and the orange flavor added just the right amount of sweetness to it.
Two of the products in this mornings oats came from Navitas Naturals. They have a huge line of superfoods which is pretty cool. I was lucky enough to sample their pomegranate powder, mulberries and sweet cocoa nibs.
The pomegranate powder worked real well in my pancake rollups, but it didn’t combine so nicely in my oats this morning. I had to do some major stirring to get the clumps out. Maybe next time I’ll combine it with some water before adding it to my oats because it added a nice sweetness, some much needed vitamin C + antioxidants.
I added mulberries to my oats this morning too because it surprisingly has 3 grams of protein, iron, calcium, vitamin C, and fiber + more antioxidants (specifically resveratrol, an antioxidant compound that combats free-radical damage).
I chose to add cashew butter because it’s a good source of a good source of iron, magnesium, phosphorus, zinc and copper. I read that zinc may reduce the symtoms and duration of the common cold. Not sure if it’s particulary true but there’s no harm in adding to the creaminess of my oats!
Hope you have a healthy Tuesday.