Slow Cooker Vegetable Curry

Since I went full-time at my practicum in June, I have been all about crock pot meals. This one is a favorite and one that I like to make on Sunday afternoons. I love how good our house smells when we walk in the door after church. I like to serve a yummy salad and garlic naan or grilled pita with olive oil and garlic with this meal.

Slow Cooker Vegetable Curry (adapted from Better Homes and Gardens)

•  1 cup of brown rice
• 2 cups of water
• A handful of baby carrots, cut into thirds
• 2 potatoes, cut into cubes
• 1 zucchini
• 1 15-oz. can of garbonzo beans (chickpeas), rinsed and drained
• 1 cup of coarsely chopped onion
• 3-4 cloves of garlic, minced
• 2-3 tsp. curry powder
• 1 tsp. ground corriander
• 1/2 tsp. crushed red pepper
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 14-oz. can or vegetable broth (or chicken broth)
• 1 14-oz. can of diced tomatoes, undrained 
• cashews
• Shredded mozzarella or Parmesan cheese
• lemon pepper

You could cook your rice separately but I throw mine in the crock pot with everything else, adding the water for the rice (ingredient number two on the list).  You could also replace the water with broth. Then add everything else and cook on high for 3.5-4.5 hours. Before serving, sprinkle with lemon pepper, cashews, and cheese.

While this is a vegetarian dish, you could easily add some chicken, or cook some up and have it separately. Whatever you do, don't put your hot crock pot on your table with only a thin towel under it. It will ruin your table and you will be grumpy. Enjoy!