I"m moving at the end of the week and was looking for a recipe that would help me clean out my pantry and refrigerator. we really enjoyed this recipe. Leave to simmer gently for 10 minutes then stir in the peas. So healthy, so tasty .. served over wholewheat couscous and topped with some fresh cilantro and lemon. You can leave the soy sauce out and as suggested, serve over brown rice or quinoa for a complete meal. I cooked mine on high for 3.5 hrs and it was definitely done (even though I increased the amount of veggies). I did not add green beans. Slow-cooker gem full of goodness and nutrition! Well, O MY was I surprised. It was the first time I've ever tried using curry and the results were outstanding. 2 tbsp tomato purée. Canned chickpeas are definitely so much easier. Also thought an extra teaspoon of brown sugar was needed to counter the bitterness of adding undrained tomatoes. i made this for dinner tonight and it was delicious!!! We served this with cooked quinoa, which helped absorb the extra sauce. and put everything in the crock, subbed sweet potatoes for white because I had some, added an asian eggplant. ), will try it in the crock pot next time. However, the recipe is very flexible so it would be easy to accommodate many tastes. I made this for my vegan daughter, but the whole family loved it. I can sort of understand some reviewers complaining it was bland, but like any recipe, you add spices, salt and pepper to your own taste. I cook it for about 40 minutes on the stovetop the night before, then let the flavors meld overnight. I use sweet potato instead of white potato as it's healthier. This dish is excellent!!!! All rights reserved. I added a little cilantro at the end and a dollop of sour cream on each individual bowl. The squeeze of lemon transforms this dish from ordinary to extraordinary. I cooked on low for 10 hours (while we were at work). I think this recipe is pretty much foolproof. Everybody understands the stuggle of getting dinner on the table after a long day. The curry was delicious. What if, instead, we told you that you can whip up this quick Thai-inspired dish in 30 minutes flat? I prepped all the veggies and tossed in fridge the night before. I highly recommend this dish. Can be stored on its own or mixed with rice. I might also try adding indian cheese or firm tofu to make it super filling. It was just O.K....nothing I'd make again. Woah, this is seriously good....no meat needed, absolutely satisfying and delicious. Great flavor! We didn't have the baby spinach, used slightly larger leaves and it was great. 1 (14.5-ounce) can diced tomatoes, undrained. Not sure what I missed...followed the recipe exactly. Connect with me on Instagram, Facebook and Pinterest and read more about me here. Added extra curry, could have used more. Stir in chickpeas and next 8 ingredients (through broth). Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Add the spices and cook for a few minutes, then add in the chopped tomatoes and bring to a simmer. Delicious and so so so easy! Click here to leave a review! 600ml vegetable stock. Info. Disclosure: This post may contain affiliate links. i simmered in the crock pot on low for the entire day and my veggies did not get mushy at all. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions. To add an extra kick, I used two serrano chiles, a hot curry powder, and a generous amount of cayenne pepper. I used the whole can of coconut milk, and doubled the spices, otherwise I made the recipe as written. I thought this was very good and will be making it again often. Your Guide to Perfecting Thanksgiving Leftovers, Tips For Nailing Five Classic But Tricky Yoga Poses, How to Make Core Workouts Better For Runners, 1 pound frozen (450g) broccoli/cauliflower/carrot blend. We enjoyed it for dinner and actually ate all the leftovers over the next couple of days. Hi! We loved it! I used quite a bit more curry powder than called for and threw in about a tablespoon of chili garlic sauce in lieu of the hot pepper. This meatless meal uses canned chickpeas and frozen vegetables, making it extra convenient on weekdays.

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