Tuesday, March 8, 2011

Crockpot Curry (*GF *Vegan)


I love the crockpot.  The idea of throwing some ingredients in a big pot in the morning only to come home hours later to smells of deliciousness in the kitchen with no preparation is just fabulous.  Most crockpot recipes revolve around meat so I haven't used my trusty crock pot much recently.  Until I came across this crockpot curry recipe!  We tried it last night and it didn't disappoint.  It was a little sweeter than I expected, but this will definitely be a "second-timer"  :)

Crockpot Curry 
*from Gluten free Goddess
2 T olive oil
5-6 cloves fresh garlic,  minced
1 red onion, diced
2-3 tsp red curry powder (or to taste)
1 tsp cumin
1/2 tsp fennel seed 
2 stalks celery, chopped
1/2 head cabbage, shredded (I used green b/c that's what I had but I think purple would add a nice color)
2 large carrots, peeled & sliced or chopped
1 large potato - gold or sweet, diced
2 apples - 1 tart, 1 sweet - cored, peeled and chopped
1/4 cup golden raisins
14 oz can chick peas, rinsed & drained
3 cups vegan broth

To add in later:
1 cup light coconut milk, more if needed
drizzle of agave, to taste 
sea salt & black pepper to taste
squeeze of fresh lime or rice vinegar, to taste
chopped fresh cilantro, to taste

Pour oil in bottom of crock pot.  Add the garlic, onion & spices.  Stir to coat.  Add the rest of the ingredients in the first list.  Stir briefly to combine.  cover and cook on low for 5-6 hours, or until veggies & potato are tender.  
Before serving, add in the coconut milk, agave, salt & pepper, lime or vinegar and cilantro.  Taste test and adjust as needed.  If you need more liquid add more broth or coconut milk.  Cover and heat through for 15 minutes more.  Serve over rice.

Enjoy :)

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