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Tuesday, October 11, 2011

Easy Peazy Crock Pot Curry

Here in Ohio, we've been hit with a mid-fall warm spell. It's been in the high 70's and low 80's for the past week. So, as you can imagine, the Planty family has been trying to soak up as much outside time as possible before hardcore fall sets in, and hats and jackets take the place of flip-flops. Hence, a longer than desired interval between recipes. Sorry. But not really, because playing outside has been super awesome. 

But one of my favorite things to do during the fall is make something in the Crock Pot. I love my Crock Pot. Dump a bunch of things in it in the morning, and if you've made the right choices, something delicious comes out in the evening. Honestly, it makes me feel like I'm living with the Jetsons. This is another Planty fave, and I usually serve it over quinoa (Keen-wah). Here's the great thing about quinoa, it's a complete protein! Yay! Do the complete protein dance! Here's the skinny on protein, and why a complete protein is such a big deal. Proteins are long chains of 9 amino acids. Meat is a complete protein, meaning that you get all 9 amino acids, in the correct quantities, just by eating one thing. Most plants are incomplete proteins, meaning you need to eat several different kinds in a day to create complete proteins in your body. BUT, there are several plants that are complete proteins, and one of them is quinoa! So quinoa is definitely a vegan must eat food. And it's wicked tasty. A nice, almost nutty flavor, with a soft, yet crunchy texture. So. Good. 

Easy Peazy Crock Pot Curry
  • 1 chopped onion
  • 3 tsp minced garlic
  • 4 tbsp curry
  • 1 tsp coriander (if you don't have this, just chop up some cilantro and add it)
  • 1/2 tbsp cinnamon
  • 1 can chick peas
  • 2 cups veggie stock
  • 1 can diced tomatoes (I like petite diced, because no one in my family likes big chucks of tomato)
  • 1 can unsweetened coconut milk
  • 1 bag mixed veggies
  • 1/2 bad of frozen southern style hashbrowns (the cubed kind) OR 3 chopped potatoes
I used shredded potatoes because I need to get rid of them. They pretty much disappeared, that's why you shouldn't use them. Also, I decided at the last minute to change out the chili powder for cinnamon. So just pretend that's cinnamon.

  • Dump everything in the crock-pot, EXCEPT coconut milk.
  • Cook on high for 4 hours, or low for 8. 

  • About 30 minutes before serving, dump in the coconut milk. Stir it up, and let it warm up. 
  • Cook the quinoa. I use my rice cooker. It works great. I do 3/4 cup quinoa to every 1 cup water. I'm not sure how to cook quinoa any other way, but just follow the directions on the bag. 
  • Add a little salt to the curry, then serve over quinoa! 
Fast, simple, AND cooked by a robot? Yeah, this is my kinda food! 

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