Slow Cooker Matcha Coconut Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4-5
Ingredients
  • 1 tbsp coconut oil
  • ½ medium onion, sliced thinly
  • 4 cloves garlic, minced
  • ½ inch ginger, minced
  • 1 medium sweet potato, diced
  • 1 small eggplant, chopped small
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1½ lbs chicken breast
  • 2½ tsp matcha powder**
  • 1¾ tsp curry powder
  • 1¼ tsp garam masala
  • ¾ tsp coarse kosher salt
  • OPTIONAL (for serving): brown rice
Instructions
  1. Turn the crockpot to high and melt the coconut oil in it.
  2. Put in the onion, garlic, and ginger to cook for 4-5 minutes. Add the sweet potato and eggplant, stirring to coat with oil.
  3. Mix in the remaining ingredients, making sure to distribute the spices and cover the chicken.
  4. Cook on high for 3-4 hours or low for 6-8 hours.
  5. Using a fork, shred the chicken and stir the curry. Adjust any seasonings as needed.
  6. OPTIONAL: serve with a side of brown rice.
  7. Cool fully and store in an airtight container in the fridge for up to 1 week.
Notes
*The cook time noted reflects only the shorter end of LOW cooking. As noted in the recipe itself, it can be cooked on high for 3-4 hours, or low for 6-8 hours.
**Make sure to use culinary grade matcha, not ceremonial.
Recipe by Lenses and Lentils at https://lensesandlentils.com/slow-cooker-matcha-coconut-curry/