Fall in My Crock Pot and Curry Me over (Ww Core)

Name: Fall in My Crock Pot and Curry Me over (Ww Core)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 2 garlic cloves; 1 tablespoon fresh ginger, minced; 2 stalks celery, cut 1/4 inch thick; 2 medium parsnips, peeled and cut into 1/4 inch thick coins; 3 medium carrots, peeled and cut into 1/4 inch thick coins; 2 cups butternut squash, cubed in 3/4 to 1 inch pieces; 1 (8 -10 ounce) potatoes, peeled and cubed in 3/4 to 1 inch pieces; 1 (14 1/2 ounce) can tomatoes and green chilies; 1 (8 ounce) can tomato sauce; 2 cups chicken broth; 2 -3 teaspoons curry powder; ½ teaspoon garam masala; 1 pinch cayenne pepper; salt and pepper; 34 lb lean ground turkey (do not use regular ground turkey as it will be far too oily) or 34 lb ground turkey breast (do not use regular ground turkey as it will be far too oily); 4 sun-dried tomatoes, finely diced; 1 garlic clove, minced; ½ teaspoon garam masala; ⅓ cup oats (coarse chopped or ground)

Servings: persons

1 cup chopped onion
2 garlic cloves
1 tablespoon fresh ginger, minced
2 stalks celery, cut 1/4 inch thick
2 medium parsnips, peeled and cut into 1/4 inch thick coins
3 medium carrots, peeled and cut into 1/4 inch thick coins
2 cups butternut squash, cubed in 3/4 to 1 inch pieces
1 (8 -10 ounce) potatoes, peeled and cubed in 3/4 to 1 inch pieces
1 (14 1/2 ounce) can tomatoes and green chilies
1 (8 ounce) can tomato sauce
2 cups chicken broth
2 -3 teaspoons curry powder
½ teaspoon garam masala
1 pinch cayenne pepper
salt and pepper
34 lb lean ground turkey (do not use regular ground turkey as it will be far too oily) or 34 lb ground turkey breast (do not use regular ground turkey as it will be far too oily)
4 sun-dried tomatoes, finely diced
1 garlic clove, minced
½ teaspoon garam masala
⅓ cup oats (coarse chopped or ground)

1
Mix together the onions, garlic, ginger, celery, parsnips, carrots, butternut and potatoes and place in the bottom of the crock pot.
2
Pour in the canned tomatoes and tomato sauce.
3
Place the broth, curry powder, gaaram masala and cayenne (if using) in a small sauce pan and bring to a light boil.
4
Set aside.
5
Mix together all of the ingredients for the meatballs together.
6
Form into small 1 inch meatballs.
7
I used a cookie dough scoop to get a uniform size.
8
Place the meatballs in the crock pot in a single layer.
9
If possible -- my cooker is very large so it was easy -- try and have the meatballs not touch.
10
Pour the warm broth over the meatballs.
11
Cover and cook at high for 4-6 hours.
12
(Yes, you can peek after two hours but let the heat cook the meat first.
13
).
14
Give the soup a good stir before serving.
15
Enjoy!
16
Contest ingredients: celery, carrots, parsnips, butternut, ground turkey, curry powder & oats.

7821

kcal

Calories

444

Fat

Carbs

896

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup chopped onion, 2 garlic cloves, 1 tablespoon fresh ginger, minced, 2 stalks celery, cut 1/4 inch thick, and more.

Yes, Fall in My Crock Pot and Curry Me over (Ww Core) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!