Dr. Dilip Yarabothu Featured on WMUR's Cook's Corner

Emergency room physician Dilip Yarabothu showed everyone how to make a heart-healthy fast thai pineapple curry crock-pot freezer meal and also shared information on the warning signs of a stroke so you know what to look out for during American Stroke Month. See his segment in the video below, and then check out the recipe so you can make this delicious meal for yourself!

Recipe: Slow Cooker Thai Pineapple Curry
Recipe Source: New Leaf Wellness

Yields: 6 serving

15oz can of chickpeas, drained and rinsed
1 fresh pineapple, cored and chopped into 1-inch pieces
1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
1 green bell pepper, sliced into thin strips
1 small yellow onion, chopped (about one cup)
2 large cloves of garlic, minced
13.5oz can of unsweetened coconut milk
3 tablespoons curry powder
1.5 teaspoons salt
1/2 teaspoon crushed red pepper flakes

1 gallon-sized plastic freezer bag

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible,
and seal.
3. Freeze for up to three months.

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until
onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bitesized

Posted: 5/17/2017 by WMUR