Monday, February 9, 2015

Slow Cooker Vegetable Curry


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: dbkmiller@yahoo.com) 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 my diet better eating habits.  I made it once and we had it for dinner and then I had the leftovers for lunch for a few days after that.  I have decided that I always need this in the house, ALWAYS!  I could eat this everyday and feel satisfied without feeling like I am missing anything.  For me lunch is the most difficult meal and I do end up picking at a few things, not really eating and then I'm starving at dinnertime and that doesn't end well.  This Curry was definitely great when we had it for dinner but I am going to be selfish and make a bunch of this so I always have a healthy and delicious lunch on hand for myself.  I ate this alone like a soup and I also served it over quinoa - both ways were fantastic!

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
Ingredients:
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

Directions:
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


Lentil-Mango Picadillo



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!

3 comments:

  1. I tend to eat dinner leftovers for lunch most of the time, and curries are always a favorite because they reheat so well! Must try this!

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  2. This looks amazing! Perfect stick-to-your-ribs comfort food!

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  3. Your Slow Cooker Vegetable Curry looks wonderful for this cold winter day! Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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