Fudgy Caramel Brownies

June 11, 2015

Caramel Chocolate Crunch Bars

June 11, 2015

Quinoa Vegetable Curry

June 11, 2015
fudgy caramel brownie
caramel chocolate crunch bar
vegetable curry dinner

This creamy, aromatic slow cooker quinoa vegetable curry cooks while you’re out doing important stuff and leaves your house smelling amazing.  Tender vegetables like carrots, sweet potatoes, and onions cook with a creamy curry sauce made with coconut milk, ginger spices, and lots of garlic.  You could even add chicken if that’s what you’re craving.  No precooking anything here!  Just chop, dump and walk away!  Also, this makes a TON.  About 10 servings.  I did this on purpose not because I’m a pig (well sort of) but because you can freeze what you don’t use and thaw when you just need a night off cooking. #veganfoodshare #healthyrecipes #curry #cleaneating #healthyfoodshare #vegan #vegetarianfood

6 carrots chopped into chunky coin shapes
2 small sweet potatoes chopped into cubes
2 peppers sliced into strips (I used one red and one yellow for color)
1/2 onion sliced thin
3 garlic cloves chopped
1 can garbanzo beans rinsed and drained
1 1/2 cups chicken or vegetable stock
1/2 cup quinoa (uncooked) rinsed and drained (I used black quinoa but you can use whatever you like or have on hand)
1/2 cup slivered almonds

Place the ingredients above (except for the almonds) in the crockpot.

In a bowl whisk the following to make the curry sauce and pour over the ingredients in the crockpot:

2 cans light coconut milk
1 T ginger
6 oz. tomato paste
1/2 -1 T thai red curry paste (use 1 T if you like spicy but I recommend starting at 1/2 T and work your way up)
2 T tahini paste
1 T garam masala
1 T curry powder
1 T turmeric
1/2 t cayenne pepper (optional if you don’t like spicy)

Cook all the ingredients on low for 4-5 hours.  Check after 4 hours and make sure the liquid hasn’t been totally absorbed (I actually needed to add a bit more stock but I’ve adjusted the recipe accordingly but I’d still like you to check, ok?).

Fold in the almonds at the end and serve with rice (it already is a complete meal because of the quinoa so no need to complicate things), naan bread, or simply with a mint yogurt sauce.

Mint cucumber yogurt sauce:
1/2 c greek yogurt
1/4 cup mint
1/2 cucumber
1 t honey


vegetable curry dinner vegetable curry dinner