As it turns out this week, our box of vegetables from Two Small Farms contained loads of interesting things, that combined with what I had left from last week, made a great curry. I pulled it together early Sunday afternoon, before we embarked on our afternoon excursion, and by the time we got home, it was all ready to go. A side of rice and some fresh fruit, and we had a great dinner.
Potato, Cauliflower and Garbanzo Bean Curry
(inspired by recipe from Mariquita Farms)
- 1 tablespoon olive or other cooking oil
- 1 medium onion, chopped
- 3 carrots, sliced, about 1/4-inch-thick (1 cup total)
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 cloves garlic
- 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
- 3 cups cooked chickpeas (garbanzo beans)
- 1 cups cubed peeled potato (about 4 medium red potatoes)
- 1 cup coarsely chopped sweet (bell or other) pepper
- 1 cup cauliflower or romanesco, cut or broken up into florets
- 1 tsp salt
- 1 tsp black pepper
- 1/8 teaspoon ground red pepper
- 6-8 fresh Roma tomatoes, chopped, with their juice
- 1 cup vegetable broth
- 1 cup light coconut milk
In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.
Makes 6 servings.
For more crockpot and slow cooker ideas, check out Dining with Debbie: Crockpot Wednesday