Tuesday, July 9, 2013

To Compete Well, Eat Well: Crockpot Veggie Curry

After all the parties from the 4th of July weekend, I was left with a ton of cut veggies in my house - so the search for a new veggie recipe began. I happen to love Indian food in a way that I can't quite explain with words, so naturally, a curry came to mind. Couldn't be easier, because CROCK. POT. What a wonderful invention!

This would be a killer Fall recipe, because it is really warm, aromatic and filled with fall veggies; however, I didn't find any problem with it as a July dinner either! 
Fret not, carnivores! Just add chicken.

Crockpot Veggie Curry - YUM! (Photo Credit)

2 cups cut carrots
2 medium potatoes, cut into 1/2 inch cubes
2 cups cauliflower

1 cup green beans or snap peas
1 (15 ounce) cans garbanzo beans, rinsed and drained
1 cup coarsely chopped onion
3 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1 (14 ounce) cans vegetable broth        
1 (14 1/2 ounce) cans diced tomatoes
2 cups cooked brown rice, basmati rice, couscous or quinoa


Add first fourteen ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
If adding chicken, add with 5 hours cook time left.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice, etc with a side salad.

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