Curry Beef & Butternut Squash
It’s that time of week where it seems as though there isn’t enough time in the day to check off all of the ‘to-do’s’ on my list. But one thing is for certain: when the clock strikes 6, I will have a herd of people asking for dinner.
In anticipation of that very moment, I planned ahead and threw a few flavorful ingredients into the slow-cooker…and all my worries faded away.
Don’t forget the all important slow cooker liner, it will save you from scrubbing at the end of the day!
For this recipe, I used a lean cut of tender grass-fed chuck roast. It held up very well to the 10 hours of cooking while I was away.
Add few tablespoons of your favorite curry, S & P, some everyday seasoning, onion, garlic, butternut squash and some bay leaves – and put on the lid. When the cooking is complete, add some yogurt, coconut milk and some lime zest.
Give it one more stir.
Prepare a box of rice noodles ((it takes 3-5 minutes!)).
And dinner is served – success! (They all ate it, squash and all!!! — double bonus!)
- 3 lb lean chuck roast, cut into 2" chunks
- 1/2 of a butternut squash, peeled and cut into 1" chunks
- 1 medium sweet onion, cut into 1" chunks
- 2 T curry powder
- 3 cloves of garlic, smashed
- 2 bay leaves
- sea salt and fresh ground pepper (I used 1 t and 1/2 t respectively)
- Trader Joe's Everyday Seasoning (to taste - I used 1/2 t)
- 1/2 can coconut milk
- 1 c plain yogurt
- zest of one lime
- Rice noodles - or other preferred noodles
- Line slow-cooker with a'slow-cooker liner'. Add first 6 ingredients to pot, season to taste, stir, adjust heat setting to low & cover with lid. Cook for 6-8* hours.
- Remove lid, turn heat setting to high & add milk, yogurt and lime zest. Stir and let sit with lid off until ready to serve.
- Prepare noodles according to package instructions.
- *I cooked the curry for 10 hours - but that's because I was away from home for 10 hours. If I had my dithers, it would have only cooked for 8 hours...just my preference,