A delicious vegetable curry, perfect for batch cooking in the cooler months.
Ingredients
1 tsp
Olive Oil, Extra Virgin
1/2 medium
Yellow onion
(diced)
1 medium
Apple
(Gala; diced)
2 tbsp minced
Ginger root
2 clove(s)
Garlic
(minced)
1/4 cup
Indian curry paste
(Pataks* see notes)
1 medium potato
Sweet potato
(peeled, cut into 1/2-inch cubes)
2 cup
Cauliflower
(florets)
2 1/2 cup
Chickpeas, canned, drained
1 can(s) (13oz)
Diced tomatoes, low sodium, canned
1 3/4 cup
Vegetable stock/broth, low sodium
1/4 tsp
Salt
1/2 tsp
Black pepper
1/2 cup
Coconut milk, reduced fat
6 cup
Spinach
Instructions
Heat a large nonstick skillet set over medium heat and add the olive oil. Add the onion, apple, and ginger, and cook until they are tender, 7 to 8 minutes.
Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the vegetable and curry mixture to a slow cooker.
Add the sweet potato, cauliflower, chickpeas, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
Cook on HIGH for 6 hours, or until the vegetables are tender.
Once the vegetables are soft, stir in the coconut milk and spinach, and heat to soften the spinach.
Serve on its own, over rice or quinoa, or in lettuce wraps!
Notes:
Quick Tips
You can buy Indian Curry paste in the Asian section of your local grocery store. Patak's makes a delicious curry paste.
Serving options: rice, couscous, quinoa, naan bread, or pita bread.
Storage Instructions:
This curry will store in your fridge for up to a week, and in your freezer for up to 2-3 months.
Leave out the spinach if you are freezing the curry. Remove the curry from the freezer and allow it to defrost in the fridge. Gently reheat it on the stovetop, stir in the spinach and serve.
