Crockpot Veggie Curry Stew
Over the summer I participated in a blog event where I got to learn about a new crock pot coming on the market. I always recommend crock pots to my clients for easy, one-pot cooking, but never owned one myself. I always associated crock pots with cooking meat, and use my rice cooker to make whole grain dishes that are loaded with veggies. This new crock pot, made by Ninja, not only has a slow cooking feature, but also steam cooks, bakes, and has the ability to cook like you would stove top (so you can sauté onions in the same pot that holds your whole crock pot meal). The Ninja Cooking System just launched to the public, and I was lucky enough to recieve my very own.
I spent the last few days googling around for vegetarian crock pot recipes, and none really grabbed my attention. I wanted something hearty with minimal prep time, wasn’t ready to experiment with crock pot lasagna, and felt chili was too easy to try for my first recipe.
Using this recipe for inspiration, I decided to make a veggie curry stew in my crock pot and hoped for the best. This recipe also fit in with this month’s Recipe ReDux theme, “Orange You Glad it’s Fall?” This entire dish had an orange hue from the simmer sauce, but the carrots I tossed in gave the dish some healthful carotenoid antioxidants – three cheers for eye health!
Ingredients (all approximate – no measuring necessary!)
2 cans drained, rinsed chickpeas
10 small baking potatoes, cut into bite sized pieces
1 diced green bell pepper
3 handfuls green beans, cut into 1” pieces
1 large onion, diced
3 handfuls baby carrots, diced
1 container Pomi diced tomatoes with liquid
1 can light coconut milk
1 jar Indian curry simmer sauce from Trader Joes (most grocery stores have curry sauce)
Salt to taste
Toss all ingredients including sauce and coconut milk into the crock pot, set it and forget it! I set it on high for 4 hours. When it was done, I had this amazingly perfectly cooked stew (and lots of it!).
I prepped this on Saturday and was beyond happy I had dinner ready to go on Sunday that all I had to do was reheat and add a dash of salt to taste. I think we’ll have plenty to last us the entire week (and beyond!), or perhaps I’ll freeze half to enjoy later. I’m looking forward to trying out more recipes in the crock pot. Have any vegetarian favorites to share?
Disclaimer: I received the Ninja Cooking System after spending time learning about it, but was not compensated for this post.
Check out some of these other ReDux recipes using antioxidant-packed orange foods.