Slow cookers are amazing, and I believe EVERYONE should own one.  Being able to throw whatever food you have on hand into a pot in the morning, and then come home to a hearty and delicious stew after a long day at work is pretty darn satisfying.  Right now, I have my dietetic internship at a hospital four days a week.  After the long drive, I’m gone from my house for over nine hours everyday.  And though I love cooking, somedays having a crock pot filled with food waiting for me to enjoy is exactly what I need.

So as I said, everyone needs a slow cooker so they too can come home to a house smelling delicious with dinner ready to serve.

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I literally took all the half used vegetables in my fridge, chopped them up, and put them in the crock pot on low.  The product- this creamy, flavor-packed veggie curry.  It’s not beautiful, but it sure tasted good!

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Mmmmm, there’s nothing like a big bowl of warming curry on a Michigan-winter night.

 

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Slow Cooker Veggie Curry
Serves 8
A flavor and veggie packed curry made simple in the slow cooker
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Cook Time
8 hr
Total Time
8 hr 15 min
Cook Time
8 hr
Total Time
8 hr 15 min
217 calories
32 g
0 g
8 g
7 g
5 g
312 g
553 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
312g
Servings
8
Amount Per Serving
Calories 217
Calories from Fat 64
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 553mg
23%
Total Carbohydrates 32g
11%
Dietary Fiber 4g
16%
Sugars 3g
Protein 7g
Vitamin A
56%
Vitamin C
48%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup rutabaga, cubed
  2. 2 carrots, chopped
  3. 1 onion, chopped
  4. 2" ginger, minced
  5. 1/2 butternut squash, cubed
  6. 1/4 head of cabbage, roughly chopped
  7. 1 can garbanzo beans, drained
  8. 4 cups vegetable broth
  9. 2 T red curry paste
  10. 1/2 cup dry quinoa
  11. 1/2 cup dry millet
  12. 1 cup water
  13. 1/2 cup frozen peas
  14. 1/2 can lite coconut milk
Instructions
  1. Put everything (except peas and coconut milk) into a large slow cooker. Cook on low for 8 hours.
  2. A half hour prior to serving, mix in frozen peas and coconut milk. Enjoy!
Notes
  1. If you do not have all the vegetables on hand, don't worry! Swap out and change the veggies to make the recipe your own!
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calories
217
fat
8g
protein
7g
carbs
32g
more
The Foodie Dietitian http://www.thefoodiedietitian.com/
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