This slow cooker vegetable curry is by far my favorite new discovery.
I'm really trying to step it up. These past few months, I have been doing Couch to 5k - I just completed it today and I'm continuing on to the 10k app now. I have been wearing my fitbit (connect with me: firstname.lastname@example.org) and joining in competitions with friends, I have been rocking those steps! I am logging my water intake on Plant Nanny, and really trying to watch what I eat.
Recipes like this Slow Cooker Vegetable Curry from Cookin' Canuck are definitely helping me stick to
What are your go to healthier options that keep you feeling satisfied? I would love to try some of your recipes.
recipe from Cookin' Canuck
1 teaspoon oil
1/2 medium onion, diced
1 red apple, diced
1 tablespoon ginger, minced
2 garlic cloves, minced
1/4 cup of mild curry paste
1 sweet potato, peeled and diced
2 cups of cauliflower florets, cut small
2 1/2 cups chickpeas, rinsed and drained
1 (14 ounce) can diced tomatoes
1 (14 ounce) can low sodium vegetable broth
salt and pepper
1/2 cup lite coconut milk
1 1/2 cups spinach leaves, chopped
Heat a large skillet over medium heat and add the oil. Add in the apple, onion and ginger and cook for about 7 minutes. Add the garlic and allow it to cook for 30 seconds before adding in the curry paste. Stir the mixture for about 3 minutes and add to the slow cooker.
Add in the sweet potato, cauliflower, chickpeas, diced tomatoes and broth.
Cook on high for about 6 hours or until the vegetables are nice and tender. Stir in the coconut milk and spinach right before serving.
Here are some other healthy meal options:
Curried Cauliflower Steak w/Chickpeas and Feta
Kale Salad w/Dates and Walnuts
Last year at this time I made Spanikopita Bites.
Two years ago I made Sweet Potato Muffins.
Three years ago I made Baked Crab Rangoons.
Four years ago I made Easy Taco Soup.
Linking up to these happening parties!