Slow Cooker: Thai Curry Vegetable Stew

IMG_6260

We have officially had a full week of gray, rainy days in Charlotte. I have to really, really push through the way that weighs me down. Even though the kitchen is my oasis and I love love love to cook, I drag when there’s no sunshine. Enter a slow cooker recipe that turned out so much better than I expected that it actually lifted my spirits!

IMG_6218

This recipe features everything that feels good and is good for you. Warm spices, vegetables like peppers and onions that season the stew, belly filling and comforting potatoes, cancer fighting cruciferous cauliflower, immune boosting and anti-inflammatory ginger, and protein, fiber rich chick peas.

IMG_6219

It did its thing all day simmering and softening and slowly marinating every ingredient.

IMG_6245

I threw the greens in at the very end because they cook so fast.

IMG_6256

We served it over brown Jasmine rice using my Spiced Rice recipe + I added in a few sprigs of herbs from my garden which floated to the top at the end and made the rice really aromatic.

IMG_6259

IMG_6258

Thai Curry Vegetable Stew

Heavily modified this Cooking Light recipe

GF, GRF, DF, NF

Serves 8

 

Ingredients:

1 head cauliflower chopped or 1 bag of pre-cut florets

1 bell pepper (any color), chopped

2 cups any type of kale shredded or baby spinach

1 cup loosely packed fresh basil or can sub cilantro (you can omit and do not need to run out for this)

1 small sweet onion, chopped (can use another type of onion instead)

2 cartons/cans of chick peas/garbanzo beans

1 lb. bag of fingerling potatoes, sliced in half

2-3 cloves of garlic, crushed or minced

1 tbsp minced fresh ginger

One 28 oz. can of crushed tomatoes (or can use diced)

2 cups vegetable broth

1 cup (not the whole can) regular or light coconut milk

1 tbsp coconut oil

1 tbsp green Thai curry paste

1 tsp coconut or any other type of sugar or sweetener

1 tbsp curry powder

1/2 tsp sea salt

1/4 tsp ground black pepper

1 bay leaf

 

Directions:

Place all ingredients except herbs and greens in your slow cooker. Set on LOW for 6 hours. Stir in greens and herbs at the end as they will wilt and cook quickly.

{ 2 comments… add one }
  • Serena Perlman October 10, 2015, 9:43 pm

    So tasty and so easy to make! This is probably one of my favorite soups now. Thanks for sharing Rajul!

    • Rajul October 11, 2015, 11:22 am

      I’m so glad you tried it and liked it! Thank you!

Leave a Comment

Recent Posts…

Spinach Feta Pan Fried Mediterranean Polenta Cakes & More

Spinach Feta Pan Fried Mediterranean Polenta Cakes & More

(Polenta cakes served with goat cheese, roasted veggies and hot sauce.) Polenta, which originated in Europe, is similar to grits as both are made from stoneground corn. The type of corn for each varies as does the coarser texture of the cornmeal used to make polenta. I consider polenta to be a great vessel for [...]

{ 0 comments }
Sip & Savor 3 New Charlotte Hot Spots: Rush, Reid’s, & CO

Sip & Savor 3 New Charlotte Hot Spots: Rush, Reid’s, & CO

The sun and temps in the sixties are showing themselves in the Queen City for the next few days making for a beautiful weekend. We have all been cooped up due to the snow, ice, and generally chill so it is the perfect weekend to peruse around town to meet up with a friend, have [...]

{ 0 comments }
6 Month Anniversary & Best of 2015

6 Month Anniversary & Best of 2015

With today being the last day of 2015 and yesterday marking the 6 month anniversary of launching Charlotte Veggie, I want to say THANK YOU for reading and supporting. Like most big projects that we approach with a lot of drive and determination, there is often at least a small element of surprise in just how immense [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie