Friday, January 13, 2012

Crock pot Vegetable Curry

When people tell me that they hate Indian food, I have to assume that they just haven't tried the right dish, or the right part of Indian Cuisine. This is a great intro dish.

4 medium carrots, sliced
2 medium potatoes
8 oz frozen green beans
1 cup coarsely chopped onion
3 cloves garlic
2 TBL quick cooking tapioca
1 tsp garam marsala (on your grocer's Asian aisle)
1 tsp curry powder
1 tsp ground coriander
1/4 salt
1-14oz. can chicken or vegetable broth
1-140z can of diced tomatoes
1 can coconut milk (not fat free)

  • In a 3 1/2 quart to 5 quart slow cooker combine all ingredients except Coconut milk.
  • Cover and cook on low heat setting for 7 to 9 hours, or high for 3.5 to 4.5 hours.
  • at the last half hour, add coconut milk and let warm through.
  • serve over hot cooked rice.

Make ahead options:

  • using a quart sized freezer bag mix all spices together.

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