Food Friday Featuring: Crockpot Mixed Vegetable Curry
Slow cooked meals have been a frequent occurrence at our home and honestly I don’t know why they aren’t on the menu year-round. You place the food in a pot, put a lid on it and walk away. After several hours your dinner is ready and your kitchen (for the most part) stays clean. Meals are incredibly flavorful as the flavors have had so much time to meld together and if you search around you can find some really healthy options.
The Vegetarian Slow Cooker by Judith Finlayson is my favorite cookbook for these meals. Every recipe that I’ve made so far has received two thumbs up from all members of our family.
Last week, this veggie curry was on the menu. Although I am sure it would have been wonderful heated up the next day, there wasn’t any left by the time dinner had ended.
1 Tbsp olive oil
3 cups peeled and cubed carrots (4 medium)
2 onions, finely chopped
2 stalks celery, diced
4 cloves garlic, minced
1 tbsp minced gingerroot
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1 tsp black pepper
1/2 tsp ground tumeric
1 bay leaf
1 28 oz can diced tomatoes with juice
4 cups butternut squash (peeled and cubed)
1 cup coconut milk
In a skillet, heat oil over medium heat, Add carrots, onion and celery and saute for about 7-8 minutes until softened. Add garlic, ginger, cumin, coriander, salt, pepper, tumeric and the bay leaf and cook for 1 minute. Add tomatoes, bring to a boil and then transfer the mixture to your 4-5 quart slow cooker.
Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours. Add coconut milk and stir well. Cover and cook on High for 15 minutes. Serve with rice or naan bread.