VEGGIE CURRY CROCK POT
I tried this easy recipe out a few months ago and it is so easy to throw together. The vegetables do not turn out mushy which is always a concern. It’s a keeper.
This recipe came from Marian during one of our wine nights.
This recipe came from Marian during one of our wine nights.
VEGGIE CURRY CROCK POT
Cook Time: 6 hours
Keywords: soup/stew vegetarian gluten-free
Ingredients
- 1/2 cauliflower (you don’t want the crock pot more than ½ full of cauliflower)
- 1 small sweet potatoes,cubed
- 1 onions sliced
- 1 red pepper, diced
- Green beans
- 1 cup frozen peas
- 1 can coconut milk
- 3 tbsp curry
- 2 tbsp cumin
- Salt & pepper
- Add ¼ tsp fennel seed and ½ tsp coriander to taste
- ½ tsp mustard seed
- ½ cup lentils (optional)
- ½ cup raisins or currants
Instructions
Combine all in crock pot and cook on low for 6 hours.
If you add the lentils, keep an eye on the liquid. You may need another ½ a can of coconut milk.
Top with cilantro and sliced almonds.
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