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Monday, November 26, 2012

crock pot vegetable curry with coconut milk (GF)

This is a satisfying dish.

We like to serve it with this sauce---adds a nice flavor to any curry dish.  I found the basic recipe HERE:


2 tablespoons light olive oil (I used less)
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste (I used 2)
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed
1 tsp or so of cumin (my addition)
To add in later:

1 cup coconut milk, more if needed (I used the lite)
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste


Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. 

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so. I love this served with the Thai sauce which is gluten free shown at the top.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.

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