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Curried Cholent


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Curried Cholent


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Curried Cholent

this is (almost) the recipe my husband used to win the shul's annual cholent contest.


  • Prep Time : 20 minutes min
  • Cook Time : 10 hours min
  • Ready Time : 30 min


4-8 s


  • 3 pounds beef stew meat
  • 4 teaspoons curry powder
  • 1 teaspoon ginger
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1 onion, cut into pieces
  • one stalk celery, cut into pieces
  • 2 tsp Olive oil
  • 2 carrots, chopped
  • 4 red potatoes, chopped
  • one can coconut milk
  • 1/3 Cup frozen peas
  • 1/2 tsp pepper



1 in plastic bag, combine meat, flour, salt, ginger, curry powder,pepper.
2 in large pan, heat oil. add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.
3 transfer meat into crockpot. add remaining ingredients.
4 empty coconut milk into crockpot. fill empty coconut milk can halfway with water, swish around to get any remaining coconut fat. and add to pot.
5 Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).
6 cook on high for 2 hours, then low at least 6 hours.
7 add frozen peas half hour before serving.

Special instructions

this is (almost) the recipe my husband used to win the shul’s annual cholent contest.




3 Responses to Curried Cholent

  1. never would have thought to put coconut milk in cholent, it sounds brilliant

  2. avatar says: SassyMom

    I want to try this:

    how do you add the frozen peas to the pot on shabbos?

    • Let’s see if Dori answers, but for now here is my thought, although I am no Rabbi and everyone has slightly different rules so you might want to ask yours. I would defrost the peas and then mix them in when serving in a new bowl.

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