This was a brand new recipe for me, and I have to say I am beyond impressed. While the recipe originally said to cook on the stove top, I do NOT have time for that, so I used the slow cooker instead. I find it always makes a more complex tasting meal, since all the ingredients have a lot of time to meld together. This is one of the easiest recipes I have made so far, and with the rice, it makes a big portion, so it is great to feed a family and still have leftovers. 

In your crockpot, add the following ingredients

  • 1 Tbsp coconut or olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced (2 Tbsp)
  • 1 Tbsp ginger
  • ½ cup broccoli
  • ½ cup mushrooms
  • 1 can chickpeas (rinsed)
  • ½ cup green bell pepper diced
  • ½ cup grated carrots
  • ¼ cup diced tomato
  • ¼ cup peas
  • 1 Tbsp curry powder
  • Pinch cayenne
  • 2 small cans of light coconut milk (you can use full fat, but I find it adds a lot of unnecessary calories)
  • 1 cup veggie stock
  • Sea salt and black pepper to taste

coconutcurry1 

Set crockpot on low for 7-9 hours

Cook 2 cups brown rice separately,  serve together and enjoy!

coconutcurry2

I enjoy eating mine with lettuce boats, get some extra greens in there and the crunch is a nice touch!!

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