coconut vegetable "curry" in the slow cooker
This isn't really a curry, but it's more kid-friendly than a real curry, and you can tweak the spices however you'd like. Good for using up a lot of bits of random vegetables and not heating up your kitchen in the summer.
Combine:
1 c water
1 large head broccoli, cut into florets [and/or other veggies; I've used string beans and peppers too)
15 oz chickpeas, draind and rinsed
1 can or just some diced tomatoes, with juice
1 medium or large sweet potato, peeled and cubed
some onion, diced
some garlic, diced
1/4 c quinoa (you can do without this but it helps the texture)
Generous dash of soy sauce
Generous dash of salt
Plus some other spices: ginger and turmeric, a little curry, about 2-3 t of each
Cover and cook for 4 hours on high or 8 hours on low, until the potatoes are soft.
After it's cooled a bit, stir in about half a can of coconut milk.
Serve warm over rice, garnished with cilantro or parsley, and with Greek yogurt and hot sauce on top.
Combine:
1 c water
1 large head broccoli, cut into florets [and/or other veggies; I've used string beans and peppers too)
15 oz chickpeas, draind and rinsed
1 can or just some diced tomatoes, with juice
1 medium or large sweet potato, peeled and cubed
some onion, diced
some garlic, diced
1/4 c quinoa (you can do without this but it helps the texture)
Generous dash of soy sauce
Generous dash of salt
Plus some other spices: ginger and turmeric, a little curry, about 2-3 t of each
Cover and cook for 4 hours on high or 8 hours on low, until the potatoes are soft.
After it's cooled a bit, stir in about half a can of coconut milk.
Serve warm over rice, garnished with cilantro or parsley, and with Greek yogurt and hot sauce on top.
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