Slow Cooker Coconut Curry
Secret Recipe Club time is here again! Last month I was lucky enough to have three(!!!) SRC recipes, only time will tell if that happens again. This month I was assigned The Cookin’ Chemist which is run by Tessa, a former chem major who sees cooking as an edible experiment. I completely understand this sentiment, which is why I will one day own the “Baking is Science for Hungry People” shirt/apron. Tessa’s blog has a great recipe search function that made it really easy to find all sorts of delicious treats. Since the weather has been HOT HOT HOT lately, I wanted to find something that used the oven as little as possible. Stumbling upon her slow cooker coconut curry I knew I had found the perfect match since she mentioned serving it up during a similar heat wave. I did some slight modifications to the recipe it order to make it vegetarian friendly and also increase the heat level. I also found that I needed to use all the sauce since I was using 2lbs of veggies in place of the 1lb of meat.
- 1/2 large onion
- 1 small green bell pepper, seeded and quartered
- 2 thai chilis, minced
- 4 garlic cloves
- 1 small can tomato paste
- 1 can (14.5 oz) light coconut milk
- 1-1/2 tsp. salt
- 1 Tbsp. curry powder
- 1 Tbsp. Garam Marsala
- 2 lbs cubed squash (I did 1 lb zucchini and 1 lb Japanese eggplant)
- Place all the peppers and onions into a food processor. Process until finely chopped. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder, and Garam Marsala and process until smooth.
- Add the sauce to the slow cooker along with the cubed squash and cook in a crockpot on low for 4 hours.
- Serve over rice with naan!
Delicious, simple, and easy! What more does one really need in a recipe?!?! We had enough for dinner, including seconds, as well as lunches the next day. Another wonderful adventure thanks to the Secret Recipe Club, I can’t wait to see who I’m partnered with next month!
In other news, my garden is going fabulously! In fact, the eggplant and the peper for this dish came from my garden. I’ve since harvest one more eggplant along with a large number of cherry tomatoes and a few normal sized tomatoes. I lost a few squash to critters the other week, and have since adjusted my netting to avoid any more issues.