“Oh, it’s finally starting to feel like fall,” she said. I thought for a minute. Should I spoil it? Bitter as I am about the never-ending dirt and blazing sun, the answer is nearly always yes.
“I think you’ve been living here a little too long,” I said.
Here in southern Arizona, fall means going for a walk in the evening instead of needing to wait until after dark, and driving an hour and a half to go to Apple Annie’s, the only orchard and pumpkin patch for hours. You won’t dress your children in sweaters or drink hot cocoa or hot spiced apple cider. And you certainly won’t forget your sunscreen.
I didn’t realize what a sucker I was for fall until I moved to a place without it. Still, we find our own ways of feeling that season change. I’ve been using my slow cooker to make warm, comforting meals, especially on Tuesdays when I teach throughout the afternoon and evening and love coming home at 6:30pm to dinner already made and filling the house with scents of coconut and curry. It isn’t really cool enough to say that the weather has anything to do with wanting warm meals, but hey, we could crank up the A/C, right?
This pineapple and mango coconut curry is one of my favorite slow cooker meals right now. I usually make the recipe with the amounts below, but before adding the water and turning on the slow cooker, I take half of the mixture back out and store it in the freezer for another day, and then add half the water to the slow cooker and turn it on. We’re only two people, so half the recipe is enough for dinner and lunch the next day. Then I’ve got a ready-made slow cooker meal I can take out of the freezer, break into pieces and pop into the slow cooker with the rest of the water in the recipe. No chopping or any work the second time around!
The flavors of this stew are divine, with tropical pineapple, mango, and coconut mixing with tomato and onion for a sweet-savory effect. The mango breaks down some, so its flavors blend throughout the entire dish. I add some quinoa for extra protein, but the chickpeas mostly take care of that macronutrient, flavored with cumin and curry powder and cooked tender.
A warming and comforting curry dish with pineapple, mango, chickpeas, and vegetables flavored with coconut milk and spices.
- 1 cup cubed sweet potato or butternut squash
- 1 cup cubed mango (I used fresh but frozen would work)
- 1 cup cubed pineapple (I used fresh but frozen would work)
- 1 crown broccoli
- 1/2 white onion, diced
- 1/2 cup quinoa
- 1 can chickpeas
- 1 can fire roasted tomatoes
- 2 cans coconut milk
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground turmeric
- 2 teaspoons cumin
- 2 teaspoons sea salt
- 2 teaspoons curry powder
- 1/2 teaspoon chili flakes
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1 cup water
Add fruits, vegetables, and coconut milk to slow cooker.
Stir in spices, then water.
Cook 4 hours in High.
Serve with rice, greens, or on its own.
If you have a smaller household and want to divide the recipe like I mentioned in the post, mix everything but the water according to the instructions, and then take half of it back out of the slow cooker. I put this half in a gallon ziplock bag (I have a small freezer!) so I can freeze it flat with the dish name and instructions (add half cup of water, cook 4 hours on high) written on the front. Then add the other half cup of water to the part you're cooking now, and turn it on.