Thursday, 12. July 2007

Aus dem Crock Pot: No Hurry Vegetable Curry

Heute hat der Slow Cooker wieder selbständig das Mittagessen bereitet.

©No Hurry Vegetable Curry

Dazu gab es den Express-Reis aus der Mikrowelle und dieses Chutney, was wirklich sehr gut dazu harmonierte.


-=========REZKONV-Recipe - RezkonvSuite v1.4
Title: No Hurry Vegetable Curry
Categories: Crockpot, Slow Cooker
Yield: 4 Servings

Ingredients

1tablesp. Peanut oil
2large Carrots, sliced on a diagonal
1  Medium-size yellow onion, chopped
3  Garlic cloves, minced
2tablesp. Curry powder
1teasp. Ground coriander
1/4teasp. Cayenne pepper
2large Yukon Gold potatoes, peeled and diced
240grams Green beans, ends trimmed and cut into 1-inch
   -- pieces
465grams Can chickpeas, drained and rinsed or 1 1/2 cups
   -- slow-cooked
435grams Can diced tomatoes, drained
2cups Vegetable stock
1/2cup Frozen green peas, thawed
1/2cup Canned unsweetened coconut milk
   Salt

Source

 Fresh from the Vegetarian Slow Cooker
 ISBN 1-55832-256-6
 Edited *RK* 07/12/2007 by
 Ulrike Westphal

Directions

1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a 31/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.

3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

Serve over hot cooked basmati rice with chutney on the side.

:Slow Cooker Size: 3 1/2 to 4 quart
:Cook Time: 6 to 8 hours Setting: Low

=====

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