It's Recipe Redux time! This month we took a tried and true or new kitchen tool and used it in a recipe. I use my mini food processor and slow cooker a lot! This recipe uses both. The mini food processor get my onions into tiny pieces (improving the changes my kids will eat the food). This recipe is heated in the slow cooker, so you can dump and go.
This recipe was inspired by a Chicken Curry recipe and a local restaurant curry (Graze).
Makes about 6 cups
- 3 5 - ounce cans tuna (I use No Added Salt Chunk Light Tuna from Whole Foods)
- 1 small jar (15.5 oz) or 1/2 of large jar of salsa
- 1 onion diced (I used the mini food processor to finely dice)
- 1 cup chopped carrots (or 1/2 cup shredded/grated carrots)
- 1 cup green peas (frozen)
- 1 can rinsed and drained chickpeas (or 1 1/2 cup cooked chickpeas)
- 2 Tbsp curry powder
- 1/2 cup (or 1/2 block) cream cheese
For garnish (and amazing flavor):
- chopped green onion
- diced red onion
- sliced banana
- shredded unsweetened coconut
- Prepared brown rice, quinoa, or an ancient grain
Mix tuna, onion, salsa, carrots, peas, chickpeas, and curry powder in a slow cooker. Cook on high 2-3 hours or on low 3-4 hours. Twenty minutes before serving add the cream cheese to the slow cooker and mix well before serving.
Serve over rice or another whole grain. Top with green and red onions, sliced banana and shredded coconut to taste.
Check out more great recipes by clicking the Recipe Redux icon below.
Tell me, what are your favorite kitchen tools?
Health really does happen at home,