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Second attempt at vegetarian curry in slow cooker

Second attempt at vegetarian curry in slow cooker published on No Comments on Second attempt at vegetarian curry in slow cooker

Modifications from first attempt noted.

1 large sweet potato, diced
~4 oz. ~6 oz. shredded carrots
~1 cup ~2 cups frozen mixed vegetables
1 15.5 oz. can LOW SODIUM chickpeas [Garbanzo beans], rinsed and drained
1 15 oz. can LOW FAT coconut milk
6 medium beets, diced, and their shoots, chopped [NEW]
1 medium red onion, diced
3 4 heaping teaspoons curry powder
2 teaspoons sea salt
1 teaspoon ginger [in small pieces larger than powder]
1 teaspoon ground coriander
2 3 generous teaspoons garlic granules [in small pieces larger than powder]
2 3 coconut milk cans’ worth of water
1 cube 2 cubes Edward & Sons LOW SODIUM Veggie Cubes [bouillon equivalent]

Prepare as directed above. Mix together in slow cooker. Cook for 4 hours on high. YUM YUM [hopefully].

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