crock pot sweet potato apple curry

My father always loved curry. I'm not sure if it's an Irish take out thing, but he always asked for curried chips (AKA french fries) whenever we ordered out. My mom would often make a curry with whatever vegetables were around and I fell in love with Trader Joe's curry sauces once I was out living on my own and responsible to feed myself. It's one of the things I stock up on whenever I have the opportunity to get to a Trader Joe's.

I have absolutely no Indian cooking instruction or cookbooks and I may even be using the word "curry" loosely, but I love this recipe.  I don't know that apples are traditionally put in a curry but I love the warm sweetness that they add to the dish and you'll learn quickly that I love apples in savory dishes.  This meal is so simple and can be put together with items in the pantry.  The fanciest ingredient I use here is some fresh cilantro for a garnish, which adds a nice cool flavor but it totally optional. I find this dish to be a warming, nutritious, tasty and a budget friendly meal that is a great fit for a cold, winter night. Annnd...you throw it in the crock pot and the crock pot takes care of the rest.  Hooray!

So here's what you'll need to get going:

Ingredients
-1/2 onion- chopped
-1 apple - peeled and chopped
-2 TBS olive oil
-2 medium sweet potatoes- peeled and chopped into chunks
-1 can of coconut milk
1 TBS curry powder
-1 tsp tumeric
-1/2 tsp ground coriander
-1 tsp garlic powder
-1/2 tsp salt
-1/2 tsp black pepper

Directions
Heat a skillet to medium heat and add the 2 TBS olive oil.  Add the chopped onion and stir fry for approximately 2 minutes when it begins to soften.  Add the apple and continue to cook with the onion for 3-5 minutes.  Put the onion, apples and sweet potatoes in the crock pot.  Pour in the entire can of coconut milk.  Add the curry powder, tumeric, coriander, garlic powder, salt and pepper.  Stir loosely to combine.  This kind of looks like a hot mess at this point but trust the process.  Cook in the crock pot on high for 3 1/2 hours and give it an occasional stir once in a while.  Serve warm over rice, cauliflower rice or with a piece of warm naan bread.

I get this dish cooked up and use for lunch for a few days in a row.  Easy peasy!

Enjoy!