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Here is what I made today from a mix of groceries I bought for the chicken curry and from stuff that was already in my fridge:

Threw in the crockpot:

• diced onions
• chopped squash
• chopped cauliflower
• chopped Rai Lan (Asian broccoli-rapini I found)
• chopped asparagus
• baby carrots
• bit of chopped kale
• garlic, cumin, tumeric, Mrs Dash extra spicy seasoning, ginger, red Thai curry paste, 1/2 can of light coconut milk
• and topped with 10 boneless skinless chicken breasts

I put it to cook on low setting for 8 hours.

I put aside, to marinate in the fridge and add in after 7 hours:

• mung beans I had already soaked
• brussel sprouts I had already steamed
• chopped mushrooms
• lime juice, cayenne pepper, cilantro, Sriracha sauce
• Trader Joe’s curry simmer sauce
• 1 can garbanzo beans
• 1/2 can of light coconut milk

Here is some (not comprehensive!!!) photo documentation 😉

onion and other veg

plus asparagus

Gai Lan

some seasonings

the stuff set aside to be added in at the last hour

the stuff set aside to be added in at the last hour- plus simmer sauce to marinate in

Crockpot Chicken Curry!