Vegetable Coconut Curry with Rice

Here comes another week-day, school-night friendly slow cooker recipe in the form of Vegetable Coconut Curry with Jasmine rice.  
Again, while perusing the Skinny Slow Cooker publication from Better Homes & Gardens, I adapted a recipe that is a perfect Indian flavors meal for our family. 

This thing has seen a few meals, can you tell?

I recommend using dried beans whenever possible, they are cheaper and just as easy as canned beans.  The only catch is planning ahead – you must plan for soak time.  Soak your chick peas overnight before cooking, and then use as you would canned beans.  
Combine 2 cups water and vegetable bullion in a slow cooker.  Set to low heat.  

Combine with the water:  4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger. 
 I love my zester – it works perfectly even on my frozen ginger and turmeric.  I buy these two as fresh roots and freeze them until it’s time to grate what I need for recipes.  I find the fresh stuff is more intense in flavor.  

Add to the liquid approximately 5 cups of vegetables.  I used cubed red potatoes, cubed sweet potatoes, yellow onion wedges, a diced banana pepper, 

and a whole head of cauliflower.  I changed my mind and decided not to use the green pepper at the last minute.  

Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.  

After cooking, add a can of unsweetened light coconut milk and mix well.  Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.  

Greta was a huge fan of this dish!



Vegetable Curry Slow Cooker
1. In a 4 to 5 quart slow cooker, combine 2 cups water (or broth), bouillon4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger.

2.  Add to the liquid, 5 cups assorted cut, chopped, diced, cubed, or wedged vegetables, such as sweet potatoes, cauliflower florets, onions, red or green bell peppers, red potatoes, Yukon gold potatoes, or squash.  Add 1 cup of chickpeas (garbanzo beans), soaked or canned. 
3.  Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.  
4.  After cooking and veggies are soft, add a can of unsweetened light coconut milk and mix well.  Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.  

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