vegetable_curry
Table of Contents
No-Hurry Vegetable Curry
Ingredients
- 1 T. peanut oil
- 2 large carrots, sliced on a diagonal
- 1 medium sized onion
- 3 garlic cloves, minced
- 2 T. curry powder
- 1 t. ground coriander
- 1/4 t. cayenne pepper
- 2 large Yukon Gold potatoes, peeled and diced
- 8 oz. green beans, trimmed and cut into 1-inch pieces
- 1 can chickpeas
- 1 can diced tomatoes, drained
- 2 cups vegetable stock
- salt and pepper
- 1 c. brown rice
- 1/2 c. frozen green peas, thawed
- 1/2 c. canned unsweetened coconut milk
Directions
- Combine spices in small bowl and set aside.
- Saute onion in oil until brown. Add carrots and cook until soft. Add garlic and cook briefly. Add spice mixture and cook briefly.
- Place cooked vegetables in crockpot. Add potatoes. green beans, chickpeas, tomatoes and stock. Add salt and pepper to taste.
- Cook on Low for 6-8 hours
- 1/2 hour before serving, cook 1 c. brown rice in rice cooker.
- Just before serving, add in peas and coconut milk.
Source
- Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 124)
vegetable_curry.txt ยท Last modified: 2020/07/27 16:47 by 127.0.0.1