4 Serves
397 Mins
Prepare your curry base by combining your chosen protein, vegetables, and spices in the slow cooker.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
37 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
361 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 gSet the slow cooker to low and cook for 4 to 6 hours, or on high for 3 to 5 hours, until the ingredients are tender and flavorful.
Once the cooking time is complete, stir the yogurt into the curry until well combined.
Prepare the rice according to package directions and serve the finished curry over the warm rice.
2
g14
g32
g
Uzbek
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