Even if you’re not vegetarian it is healthful to enjoy meatless dishes every now and then.
Using your slow cooker for this purpose is perfect. You can set the vegetables to turn on at a set time without the worry of meat not being refrigerated. By no means do you have to make this vegetable and chickpea coconut curry in the slow cooker as can be adaptable to simmer on the stovetop over low heat.
Personally, I don’t like a ‘hot’ curry so you adjust the heat to your liking. Basically you can throw in whatever vegetables you have in the fridge, being mindful to cut them into sizes so that they cook through an equal amount of time. Usually, the rule, the more water content a vegetable has, the larger it should be.
Vegetable and Chickpea Coconut Curry
1 medium broccoli head, roughly chopped
3 carrots, chopped into approx. 1-inch pieces
¼ cup capsicum, chopped
1 cup asparagus or beans, chopped into 2-inch lengths
1 small sweet potato, chopped into ½ inch slices
2 cups pumpkin chopped into large cubes
1 cup frozen peas
440ml can coconut cream
2 tablespoons yellow curry paste (garlic, lemongrass, onion, curry powder, red chilli, coriander seed, galangal, kaffir lime, coriander, white pepper)
1 x can 400gm organic chickpeas
- Place all ingredients (except peas) in the slow cooker with the curry paste and pour over the coconut cream.
- Cook on slow heat for 3 hours or until tender. Stir in peas and heat through just before serving.
- Serve on a bed of quinoa or rice