Aus dem Crock Pot: No Hurry Vegetable Curry

Heute hat der Slow Cooker wieder selbständig das Mittagessen bereitet.

No Hurry Vegetable Curry

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
No Hurry Vegetable Curry 002


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


978-1558322561* 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


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


*=Affiliate-Link zu Amazon

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