A few posts ago I mentioned that I had made a few dishes for the freezer so that I would have dinner prepared after work, and not have to decide on what to make. One of the dishes was this delicious crockpot vegetable curry I found at Karina's Kitchen.
The photo did not turn out well despite trying different settings, my flourescent kitchen lights and the dark winters have not been kind to photography. I have had some success with the Manual settings and using high ISO with some photos. But for some reason this particular dish was bent on being camera shy. Regardless, the dish itself tasted really nice, none of the flavors were over powering making for a really well balanced dish. Next time I would add more raisins as I loved the texture and flavor they provided.
Add to crockpot the following ingredients:
2 T olive oil
5-6 cloves garlic, minced
1 red onion, diced
2-3 tsps red curry powder,
1 tsp cumin
1/2 tsp fennel seed
2 stalks of celery, chopped
2 large carrots, peeled, sliced or chopped
1 large potato, diced
2 apples, cored, peeled and chopped
1/4 cup raisins
1 19-oz. can chick peas, rinsed and drained
3 cups vegan broth
After 6 hours add the following:
1 cup light coconut milk
salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste
Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, a touch of agave, seasoning and lime or rice vinegar. Add some chopped cilantro. Cover and heat through an additional 15 minutes or so. Serve over rice or couscou sor with chapati or naan bread.