Monday, December 12, 2011
Chef Meg's Slow Cooker Vegetable Curry
I will be trying this in the very near future. I may add left over cooked chicken into mine though. Not because I need to have meat in my curry but because I like to use curries to use up left over poultry.
Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling
and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if
you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving.
Serve with a glass of milk and a cucumber salad.
Minutes to Prepare: 15
Minutes to Cook: 360
Number of Servings: 8
1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1⁄2 tsp cayenne
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk
1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.