Preparation: 15 minutes; cooking time: 6-7 hours on low
1 large chopped onion
1 1/2 pounds Yukon gold potatoes, quartered
4 cups butternut squash, cut into 1 1/2-inch pieces
4 cups cauliflower florets
1 15-ounce can rinsed chickpeas
1 medium red bell pepper, cut into 1-inch pieces
1 14-ounce can light coconut milk
1/4 cup flour
2-3 teaspoons red curry paste (see note)
1 cup frozen green peas
fat-free sour cream for garnish
chopped fresh cilantro for garnish
In a 4-quart or larger slow cooker, place onion, potatoes, squash, cauliflower, chickpeas and bell pepper; mix well. In a medium bowl, whisk together the coconut milk, flour and curry paste. Pour over vegetables. Cover and cook on low 6 to 7 hours or until vegetables are tender. Stir in peas; cover and let stand 5 minutes. Garnish with sour cream and cilantro.
Note: For a spicier curry, add more red curry paste.
Makes 9 cups.
Each serving contains 199 calories, 7 grams protein, 3 grams fat (2 grams saturated) 38 grams carbohydrates, 199 milligrams sodium and 7 grams fiber.
Here is a vegetarian submission for Slow Cooking Thursday.
Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM
and add your link and title. Don’t forget to comment!
Published: Wed, May 30
Recipe is by Julie Kay
1 eggplant, peeled and sliced
3 medium tomatoes, sliced
1 green bell pepper, sliced into rings
1 onion, sliced into rings
1 1/2 cups Ragu Robusto! Parmesan & Romano pasta sauce
1 cup crushed cracker crumbs (Ritz works well)
1. Put eggplant slices into slow cooker. Layer tomato slices over eggplant. Add bell pepper and onion. Pour pasta sauce over all. Cook on Low for 4 hours.
2. Sprinkle with crushed cracker crumbs when ready to serve.
Spicy ziti with olives and capers
Robin Robertson – Quick-Fix Vegetarian
2 tablespoons extra-virgin olive oil
3 cloves of garlic, minced
1/2 teaspoon red pepper flakes, plus additional to taste
1 (28-ounce) can petite diced tomatoes, drained
3/4 cups Kalamata olives, halved
1 tablespoon capers, drained and rinsed
3 tablespoons chopped fresh parsley
Salt and freshly ground pepper
1 pound ziti or other small tubular pasta
Put the pasta water on to boil in a large covered pot. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to allow the flavors to blend. Stir in the olives, capers, parsley and salt and pepper to taste, adding more red pepper flakes if you want it spicier. Keep warm over low heat while you cook the pasta. Cook the ziti in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a shallow serving bowl. Add the sauce and toss to combine.