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Crock Pot Parsnip and Lamb Curry with Spinach

Crock pot parsnip and lamb curry with spinach can be made on any weekday! Simply throw everything in your slow cooker and allow it to cook uuuuuber slowly while you work (or sleep)!

Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

This curry threw me for a real loop.

Sometimes I like to do my crock potting at night versus first thing in the morning, which is what I did in this very case. Excited to wake up to curry, I set my slow cooker up before going to bed, and as a result, I had these cuh-ray-zee curry-induced dreams (probably on account of the fact that I was literally subconsciously smelling curry aaaaaall night long.duh.licious.).

Anyhoo, I dreamt I was hiking the entirety of the Himalaya, and of course, I mosied my way to Base Camp, because when in the Himalaya, do as Jon Krakauer does, right?

Once at the ol’ BC, I met some cheeky Brazillians and this marvelous couple from Norway. Donning my camp cook hat, I volunteered to make all.the.foods, how nice of me. So I whipped out my orange racecar-shaped lighter (which I only own in my dreams, of course), and started a bonfire, which is soooo easy to do at 17,000 feet. And then I made this curry.

And then I woke up.

And ate curry for breakfast. The End.

Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

 

Just kidding, there’s more.

I absolutely love making Indian-style lamb curry homemade. I’m obsessed with root vegetables, so I invited parsnips to the party as well. I had only used parsnips for vegetarian curry in the past, so I wasn’t sure what to expect. It turned out marvelously!

The parsnips remained just slightly al dente and added a subtle natural sweetness to the curry. You’ll just have to taste it yourself!

Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

 

Using your slow cooker to prepare meat is pretty much a fail-safe way of ending up with oh-so-tender animal every.single.time. And it’s so easy! Like cheater, cheater pumpkin eater easy. And the whole batch turned out so well, that I hoarded it all to myself. No joke, I ate all 12 pounds of this curry. Not all at once, of course. Don’t be silly.

 Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

Asweknow, curry is all about the sauce. I used full-fat canned coconut milk and Lamb broth for the sauce, resulting in a super rich, flavorful, and comforting meal.  You can also use chicken or beef broth if you can’t find lamb broth.

Parsnip and lamb curry for breakfast!

Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor

Crock Pot Parsnip and Lamb Curry with Spinach

Yield: 5 Servings
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

Crock Pot Parsnip and Lamb Curry with Spinach is rich, tender, and flavorful for a flavor-blasted dinner.

Ingredients

Parsnip and Lamb Curry with Spinach:

Aromatic Quinoa For Serving:

Instructions

Prepare the Lamb Curry:

  1. Add everything but the yogurt and baby spinach to a large (6-quart) crock pot, and stir very well (don't worry, the spinach will cook down).
  2. Place the crock pot on the lowest heat setting, secure the lid, and allow curry to cook for 6 hours.
  3. Add the Greek yogurt and spinach to the curry and stir well. Place the cover back on the crock pot and cook 1 more hour (still on the lowest setting).

Prepare the Aromatic Quinoa:

  1. Add the lamb broth to a medium-sized pot and bring to a full boil.
  2. Add the quinoa and salt, reduce the heat to low, and cover. Allow quinoa to cook for 25 to 35 minutes, or until most of the broth is absorbed.
  3. Remove pot from heat, add the saffron threads and cranberries, and stir well to combine. Place the cover back on the pot and allow quinoa to sit for 10 minutes, allowing the quinoa to absorb any remaining liquid.
  4. Serve Lamb curry with fresh chopped cilantro and aromatic quinoa. Enjoy!

Notes

*Replace lamb broth with any type of broth or stock

Nutrition Information
Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g

 

This post is sponsored by Saffron Road, and all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that make this site possible!

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Francesca

Sunday 1st of February 2015

If this is anything like your lamb and kale curry, I'm alllll over dat.

Joanne

Monday 26th of January 2015

Waking up to (and dreaming about!) curry sounds a little bit like my ideal morning. Want to slurp this like you can't even imagine.

Faith (An Edible Mosaic)

Friday 23rd of January 2015

Love the way you do things - I can't think of a better way to wake up to than to a bowl of this! And the curry-induced dreams are just a bonus, right? :)

Isadora

Thursday 22nd of January 2015

Haha! I love your curry induced dreams! I also love the idea of doing the crock pot overnight rather than in the day. I've never actually taken advantage of the crock pot because I have this fear that it will burn the house down while I am at work! I'd much rather have crazy curry dreams than worry all day!

Nicole @ Young, Broke and Hungry

Thursday 22nd of January 2015

Lamb broth? What a unique ingredient. It sounds delicious in this recipe.

Julia

Thursday 22nd of January 2015

It's maaaaaaaaaarvelous, m'dear. Can't wait to try it in stew! :) xo

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