I like to do variations of vegetable curry in my Crock-Pot. It's usually a can of coconut milk + same amount of water with peeled and chopped sweet potato or winter squash, onions, bell peppers, carrots, cauliflower, maybe some lentils. Stir in a bunch of curry powder in the beginning, cook it on low all day, and then stir in some crunchy peanut butter and a little soy sauce towards the end. It's a little soupy, but if you serve it over rice it gets soaked up.
(I also tend to make large batches of rice that I keep in the fridge to eat all week, so I don't have to wait for that to cook when the curry's done.)
No comments:
Post a Comment