Ok, veggie folks who may have asked for at least one more crock – that I’m not being a complete carnivorous biped, here you go. Had a head of cauliflower & some other veggies that needed to be used up. So, thought I would look around a bit & see what could be made with the items that I had on hand.
Haven’t been too successful with the veggie dishes so I was a bit worried that this one would go down the same. I was super happy with the end result.
- 1 tablespoon olive oil
- 1 onion chopped
- 2 peeled & 1/4” sliced carrots
- 2 tblsp curry powder
- 1 tblsp peeled & grated fresh ginger
- 2 garlic cloves, minced
- 1 serrano chile, seeded and diced
- 2 14oz cans chickpeas
- 1 cup frozen cut green beans
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground red pepper flakes
- 1 14oz can diced tomatoes, undrained
- 1 14oz can vegetable broth
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 1/4 cup shredded fresh basil leaves
- 6 lemon wedges for serving
Lets get it going:
Heat oil in skillet over medium heat. Add onion and carrot – cover and cook until tender. Add curry powder, ginger, garlic, and chile (add 1 tblsp of water – mixing curry powder) – cook for a minute or so.
Dump onion mixture into slow cooker.
Stir in chickpeas, salt/pepper, pepper flakes, tomatoes, broth & put the frozen green beans on top.
Cook on HIGH 6 hrs or LOW 3 hrs. (I did the 3 hr method & think this works best so the veggies don’t get too soggy).
Add spinach, basil & coconut milk about 15/30 mins before serving or until spinach wilts.
Serve over couscous & garnish with lemon wedges.
Baked some sweet potato french fries (as you can see in photo – keep an eye on your fries or they’ll turn out a tad crispy!).
As mentioned, this crock turned out pretty darn great – tons of flavor & the cauliflower came out fantastic & wasn’t mushy.
There you have it – a veggie dish done right. I think for veggie crock I’m going to attempt Eggplant Lasagna…