Sunday, January 8, 2012

No Hurry Vegetable Curry

I don't know about no hurry, because it took forever to prep the veggies for this one.  All in all it is pretty good.  Not knock your socks off fantastic, but a perfectly fine veggie-ful dish.  I served over rice.

Adapted from Fresh From the Vegetarian Slow Cooker, p. 124

No Hurry Vegetable Curry

1 Tbs. olive oil
2 large carrots, sliced on a diagonal
1 medium onion, chopped
3 cloves garlic, minced
2 Tbs curry powder
1 tsp ground coriander
1/4 tsp cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz green beans, trimmed and cut into 1 inch pieces
1 can white beans or garbanzo beans
1 14.5 oz can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned coconut milk
salt to taste

1. Heat oil in large skillet over medium heat.  Add the carrots and onion and saute until softened, about 5 minutes.  Add garlic, curry powder and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a 3.5-4 qt slow cooker (mine is a 6 and it worked fine).  Add the potatoes, green beans, white beans, tomatoes and stock.  Cover and cook on low for 6-8 hours.

3. Just prior to serving, stir in peas and coconut milk and season with salt.

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