Curry in a Hurry
For the most part, when I plan dinners, I think about what the kids and Derek are going to eat. I’ll then plan to eat bits and pieces (the non-meat stuff) and a salad with some sort of protein thrown in. Essentially, my dinners are often an afterthought.
So yesterday, I made this meal just for me. It helps that it took about 10 minutes of prep time. I knew before I made it that I would be the only one in my family who would eat it, but my friend Jenn says her whole family including her two preschool-age sons loved it.
So what if my picky crew that doesn’t want to sample this delight? It was delicious and I’ll make it again! In fact, I think many different vegetables would work. Next time I may go with spinach instead of eggplant and turnip instead of sweet potato.
I adapted this recipe for my slow cooker. I think I am falling in love with that little kitchen appliance. I can do the work in the morning or early afternoon, and it’s hot and ready at dinner. I don’t have to worry about reheating, watching it, etc.
Chickpea Tomato Curry in the Slow Cooker
Makes 3 servings
- 1 tbsp olive oil or coconut butter (I used olive oil)
- 1/2 large onion peeled and coarsely chopped
- 2 cloves of garlic, peeled and crushed
- 2 tbsp fresh ginger, grated (I was out so I used 1 tsp ground ginger)
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp red chili powder or hot paprika or a shake of hot pepper sauce
- 1 14-ounce can (or half a large can) of diced tomatoes, or 2 tomatoes, chopped
- 1 19-ounce can of chickpeas, drained and rinsed
- 1 cup broccoli florets
- 1 cup diced sweet potato
- 2 cups eggplant (I used one Chinese eggplant – you know the skinny ones?)
- 3/4 c coconut milk (add to your desired taste) (added just before serving)
- 1 heaped tbsp chopped fresh coriander leaves (optional) – was sad that I didn’t have this ingredient on hand
- Throw oil and onion in the pot on high for a minute or two to heat up while you’re getting out all the rest of the ingredients.
- Stir in the garlic, ginger and spices, the tomatoes, the chickpeas, and the rest of the vegetables
- If making in the afternoon, cook on high for a couple of hours and then turn to low setting. Or, if preparing first thing in the morning, you could set on low to serve at dinner.
- Before serving, stir in coconut milk and heat through (about 1 minute).
- Add salt to taste (you may need slightly more than usual).
- Garnish with fresh cilantro
You could serve this with brown rice or whole wheat pita/tortilla. I enjoyed it just as it is.
|Total Calories 404, carbohydrates||57 g, fat||17 g, protein||13 g|