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Slow cooking works perfectly for curry, giving the sweet and spicy flavors time to meld to great depth and complexity.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. Cut meat into 3/4- to 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, raisins, garlic, and serrano pepper. Add meat. In a medium bowl combine broth, honey, curry powder, ginger, salt, and cardamom. Pour over all in cooker.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in peas, coconut milk, and cilantro. Let stand for 5 minutes.

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  • Serve with rice. Garnish each serving with almonds and, if desired, a cilantro sprig.

Nutrition Facts

423 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 72 mg cholesterol; 786 mg sodium. 833 mg potassium; 54 g carbohydrates; 5 g fiber; 17 g sugar; 29 g protein; 68 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 2 mcg vitamin b12; 71 mg calcium; 4 mg iron;

Reviews

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