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!
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.
It did its thing all day simmering and softening and slowly marinating every ingredient.
I threw the greens in at the very end because they cook so fast.
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.
Thai Curry Vegetable Stew
Heavily modified this Cooking Light recipe
GF, GRF, DF, NF
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
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.