Go Back Email Link
–+ servings
Crock Pot Lamb and Parsnip Curry with Spinach - an easy go-to dinner recipe that's packed with aromatic flavor
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Crock Pot Parsnip and Lamb Curry with Spinach

Crock Pot Parsnip and Lamb Curry with Spinach is rich, tender, and flavorful for a flavor-blasted dinner.
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Lifestyle
Cuisine: Indian
Servings: 5 Servings
Calories: 674kcal
Author: Julia

Ingredients

Parsnip and Lamb Curry with Spinach:

  • 1 large yellow onion finely chopped
  • 3 large parsnips peeled and chopped into 1.5-inch pieces
  • 6 cloves garlic minced
  • 2 pounds lamb stew meat
  • 1 14-ounce can full-fat coconut milk
  • 1 cup chicken broth*
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • ¼ teaspoon ground cayenne pepper or to taste
  • ¼ teaspoon ground cardamom optional
  • 2 teaspoons fresh turmeric peeled and grated
  • 1 tablespoon fresh ginger peeled and grated
  • 1 tablespoon yellow curry powder
  • 1 teaspoon sea salt or to taste
  • 1 cup whole milk Greek yogurt plus more for serving
  • 5 ounces baby spinach
  • 1 cup fresh cilantro chopped

Aromatic Quinoa For Serving:

  • 1 1/2 cups dry uncooked quinoa, or rice of choice
  • 3 cups chicken broth
  • 1/8 teaspoon sea salt or to taste
  • Small pinch saffron threads optional
  • 1 cup dried cranberries or golden raisins

Instructions

Prepare the Lamb Curry:

  • 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).
  • Place the crock pot on the lowest heat setting, secure the lid, and allow curry to cook for 6 hours.
  • 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:

  • Add the lamb broth to a medium-sized pot and bring to a full boil.
  • 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.
  • 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.
  • Serve Lamb curry with fresh chopped cilantro and aromatic quinoa. Enjoy!

Notes

*Replace chicken broth with any type of broth or stock

Nutrition

Serving: 1Serving | Calories: 674kcal | Carbohydrates: 20g | Protein: 70g | Fat: 31g | Fiber: 4g | Sugar: 7g