Yields 6-8 servings

  • 2 ½ lb.  Grass-fed Shoulder Roast, cubed
  • 2 medium sweet potatoes, peeled and diced ½ pieces
  • 3 large carrots, peeled and sliced into ¼-inch rounds
  • 1 ½ tbsp. minced garlic
  • 2 tsp. ground ginger
  • 14.5 oz. can of diced tomatoes, no salt added
  • 13.6 oz. can of coconut milk
  • 2 tbsp. curry powder
  • 2 tsp. Himalayan sea salt
  • 1 tbsp. corn starch

Mix all ingredients in crock pot except the corn starch and cook on low for 6 hours. Remove meat and vegetables and set aside. Whisk corn starch into the remaining juice in the crock pot until it thickens. Serve over rice, plate meat and vegetables and top with curry sauce.

Nutritional Information: Total Calories 697, Total Fat 43g, Carbohydrates 45g, Sugars 8g, Dietary Fiber 6g, Protein 33g, Sodium 289mg, excellent source of copper, phosphorous, zinc, vitamin A, vitamin B12