Here comes another week-day, school-night friendly slow cooker recipe in the form of Vegetable Coconut Curry with Jasmine rice.
Again, while perusing the Skinny Slow Cooker publication from Better Homes & Gardens, I adapted a recipe that is a perfect Indian flavors meal for our family.
This thing has seen a few meals, can you tell?
I recommend using dried beans whenever possible, they are cheaper and just as easy as canned beans. The only catch is planning ahead – you must plan for soak time. Soak your chick peas overnight before cooking, and then use as you would canned beans.
Combine 2 cups water and vegetable bullion in a slow cooker. Set to low heat.
Combine with the water: 4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger.
I love my zester – it works perfectly even on my frozen ginger and turmeric. I buy these two as fresh roots and freeze them until it’s time to grate what I need for recipes. I find the fresh stuff is more intense in flavor.
Add to the liquid approximately 5 cups of vegetables. I used cubed red potatoes, cubed sweet potatoes, yellow onion wedges, a diced banana pepper,
and a whole head of cauliflower. I changed my mind and decided not to use the green pepper at the last minute.
Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.
After cooking, add a can of unsweetened light coconut milk and mix well. Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.
Greta was a huge fan of this dish!
Vegetable Curry Slow Cooker
1. In a 4 to 5 quart slow cooker, combine 2 cups water (or broth), bouillon, 4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger.
2. Add to the liquid, 5 cups assorted cut, chopped, diced, cubed, or wedged vegetables, such as sweet potatoes, cauliflower florets, onions, red or green bell peppers, red potatoes, Yukon gold potatoes, or squash. Add 1 cup of chickpeas (garbanzo beans), soaked or canned.
3. Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.
4. After cooking and veggies are soft, add a can of unsweetened light coconut milk and mix well. Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.
Bluebird Hill Art 