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.
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!
Mmmmm, there’s nothing like a big bowl of warming curry on a Michigan-winter night.
- 1 cup rutabaga, cubed
- 2 carrots, chopped
- 1 onion, chopped
- 2" ginger, minced
- 1/2 butternut squash, cubed
- 1/4 head of cabbage, roughly chopped
- 1 can garbanzo beans, drained
- 4 cups vegetable broth
- 2 T red curry paste
- 1/2 cup dry quinoa
- 1/2 cup dry millet
- 1 cup water
- 1/2 cup frozen peas
- 1/2 can lite coconut milk
- Put everything (except peas and coconut milk) into a large slow cooker. Cook on low for 8 hours.
- A half hour prior to serving, mix in frozen peas and coconut milk. Enjoy!
- 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!