Heute hat der Slow Cooker wieder selbständig das Mittagessen bereitet.
No Hurry Vegetable Curry
Dazu gab es Express-Reis aus der Mikrowelle und dieses Chutney, was wirklich sehr gut dazu harmonierte.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | No Hurry Vegetable Curry |
| Categories: | Crockpot, Slow Cooker |
| Yield: | 4 Servings |
Ingredients
| 1 | tablesp. | Peanut oil | |
| 2 | large | Carrots, sliced on a diagonal | |
| 1 | Medium-size yellow onion, chopped | ||
| 3 | Garlic cloves, minced | ||
| 2 | tablesp. | Curry powder | |
| 1 | teasp. | Ground coriander | |
| 1/4 | teasp. | Cayenne pepper | |
| 2 | large | Yukon Gold potatoes, peeled and diced | |
| 240 | grams | Green beans, ends trimmed and cut into 1-inch | |
| — pieces | |||
| 465 | grams | Can chickpeas, drained and rinsed or 1 1/2 cups | |
| — slow-cooked | |||
| 435 | grams | Can diced tomatoes, drained | |
| 2 | cups | Vegetable stock | |
| 1/2 | cup | Frozen green peas, thawed | |
| 1/2 | cup | Canned unsweetened coconut milk | |
| Salt |
Source
 * |
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are * ISBN: 978-1558322561 |
| Edited *RK* 07/12/2007 by | |
| Ulrike Westphal |
Directions
1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.
2. Transfer the vegetable mixture to a 31/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.
3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.
Serve over hot cooked basmati rice with chutney on the side.
:Slow Cooker Size: 3 1/2 to 4 quart; Ulrike: Crock-Pot 3.5 Liter*
:Cook Time: 6 to 8 hours Setting: Low
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*=Affiliate-Link zu Amazon