Slow Cooker Squash & Ground Beef Curry

​Sometimes I really wish my pictures did the meal more justice... Anyways, I probably say this for every curry meal I post, but if you enjoy a curry meal then you will enjoy this one! I didn't actually make this recipe as-is though, so I am not sure I can give an accurate review for it. Instead of the acorn squash, I used butternut squash, and instead of all of the spices listed after the lemon, I used the spices listed in the notes section. Both of those swaps were out of convenience though since it's much easier to find already cubed butternut squash at the grocery store, and I didn't already have all the spices listed on the original recipe. Whichever way you decide to make this recipe though, I definitely suggest browning the meat first, and also adding some salt. Other then that, I thought this meal was especially good over some roasted sweet potatoes! I also threw in some cauliflower rice just to add some more vegetables to this recipe, but I can see a mixture of cauliflower rice and regular rice being good too. Let me know if you try this recipe out and how you choose to make it! ​

Slow Cooker Squash & Ground Beef Curry
Ingredients:

• 2 lb Ground Beef
• 1 whole Acorn Squash, cut into 1/2 inch cubes (I used Butternut Squash instead)
• 13 1/2 oz Coconut Milk, (one can)
• 15 oz Pumpkin Puree, (one can)
• 1 1/2 cup Water
• 1 1/2 Tbsp Ginger Root, peeled and diced
• 5 cloves Garlic
• 1 whole Lemon, quartered
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Turmeric Powder
• 1 tsp dried Cilantro
• 1 tsp dried Basil
• 1 tsp dried Dill
• 1 tsp ground Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Cloves
• 1/2 cup Cilantro, (optional) for topping

Directions:

1. Break up the ground beef into small pieces, as small as you can make them.
2. Add the ground beef and all other ingredients (except the fresh cilantro) to your slow cooker. Squeeze the lemons into the slow cooker before adding them.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. If you're nearby, break up the chunks of ground beef halfway through the cooking time. If you're not, do so at the end.
4. Serve with cauliflower rice (you'll need about 1 1/2 - 2 cauliflower heads' worth of rice) and topped with fresh cilantro (optional).

Notes
1. If you're not on the autoimmune protocol, replace the AIP curry blend (dried garlic, onion, turmeric, basil, dill, cilantro, cinnamon, ginger, and cloves) with 2 tablespoons of your favorite curry powder.
2. Another spice option is to make your own AIP Curry Powder, like this one, which combines much fewer spices, and spices that you are more likely to already have in your kitchen:

• 1 T. granulated garlic
• 1 T. granulated onion
• 1 T. turmeric
• 2 t. cinnamon
• 1 t. powdered ginger
• ½ t. ground clove

Original recipe found here