I made this slow cooker vegetarian recipe, and my husband and I both liked it so much that we actually had it 4 nights in a row! Part of the reason for that was being busy and perhaps lazy, but another part of it was definitely the taste. Yum!
Plus, as the weather cools downs and so many are fighting colds, this recipe is like a panacea–boosting the immune system, decreasing inflammation, stabilizing blood sugar, and so much more.
Ingredients
1 butternut squash, about 1.5 lbs, yielding about 2 cups peeled and cubed (or use frozen cubed)
1 lb potatoes, yielding about 2 cups peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp coconut, avocado, olive or other suitable oil for cooking
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp ginger, minced
3 Tbsp curry paste (I choose mild, but you be as brave as you like)
1 can light coconut milk
1 cup vegetable stock
1/4 cup cashew or peanut butter
1/4 tsp salt
2 cups packed shredded kale, spinach, or Swisschard
1 cup frozen green peas
2 Tbsp fresh coriander, chopped (optional)
Directions
1. Put squash, potato, and chickpeas in slow cooker.
2. In large skillet, heat oil over medium heat. Add onion and cook, stirring, until slightly translucent, about 2 to 3 minutes.
3. Add garlic and ginger and cook, stirring occasionally, for approximately another 5 minutes.
4. Add curry paste and stir for about 1 minute, until everything is fragrant.
5. Put this in the slow cooker.
6. Add coconut milk and stock to slow cooker.
7. Stir in cashew or peanut butter and salt.
8. Cover and cook on low for about 4 hours or until vegetables are tender.
9. Stir in green leafy vegetables and peas. Cover and cook on high for about 15 minutes or until greens wilt.
10. Sprinkle with coriander.
From Canadian Living 2006
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