Nutritional Wisdom with Carly Pollack

Crockpot Curry

Gluten Free Goddess
Crockpot Curry Crockpot Curry

1 tbsp coconut oil
3 cloves garlic, minced
1/2 medium red onion, diced
1-2 tbsp Thai red curry paste
1/2 tsp ground ginger
1 stalk celery, diced
1/4 head purple cabbage, shredded
1 1/2 cups kale or Swiss chard
1 large carrot, diced
1/2 large sweet potato, diced
1 medium apple, cored and diced
1/4 cup golden raisins
1/2 14oz can chickpeas, drained and rinsed
1 1/2 cups vegetable stock
1/2 cup coconut milk (canned)
sea salt, to taste
black pepper, to taste
1/2 medium lime, juiced
cilantro, chopped
1 cup cooked brown rice

Pour the oil in the bottom of the crockpot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled. Before serving, add in the coconut milk, seasoning and lime or vinegar. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk. Cover and heat through an additional 15 minutes or so. Serve spooned over hot cooked brown rice.

2 Servings

Recipe Credit