Monday, November 15, 2010
Curry Vegetables (Crock Pot Recipe!)
Thanks to my friend, Carolyn, for this delicious recipe! I heard she was making it the other day and it sounded so good I asked her for the recipe. The picture didn't turn out very well, but I love all the cheery colors of this combination, in addition to its great taste and nutrition--and that it's a crock pot recipe is a bonus. (Note: it's not spicy if you follow the directions as written, just flavorful.)
2 cans drained and rinsed garbanzo beans
1 diced red pepper
4 tiny potatoes or 1 large sized potato (I used 3 medium potatoes)
1/2 c. diced carrots
1/2 c. diced celery
3 cloves, crushed
2 Tb. curry
1/2 tsp. ground coriander
1/4 tsp. red (cayenne) pepper
1 tsp. salt
1 can tomatoes and juice
2 c. vegetable (or chicken) broth
3/4 c. plain yogurt (or sour cream)
1 c. frozen peas (added later)
Pour drained and rinsed garbanzo beans in to crockpot.
Cover with diced vegetables (if you have other veggies you want to use besides those listed, change things up).
Add tomatoes, yogurt, and broth.
Stir to mix flavors.
Cook on low for 8-10 hours. (I started it on high for an hour or so, then turned it down to low and cooked it for a total of about 4 hours, and it turned out great.)
20 minutes before serving, stir in frozen peas and turn to high heat.
Serve over hot (brown) rice.