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1. No Hurry Vegetable Curry

2. Mango-Apple Chutney with Lime

Book Description

Robin Robertson makes mouthwatering, nourishing meals easy with Fresh from the Vegetarian Slow Cooker. Whether you're a vegetarian searching for ways to incorporate the unbeatable convenience of the slow cooker into your kitchen or a slow cooker enthusiast looking for alternatives to the standard tough cut of inexpensive meat seasoned with a can of soup, this book offers an exciting range of new recipes. Slow cooking is a foolproof method of preparing the extraordinary range of beans, grains, greens, and vegetables available, and the extended, gentle cooking time concentrates the nutrients and flavors already present in these foods. From the delectably tangy Carrot and Parsnip Bisque with a Hint of Orange to the satisfyingly savory Slow-Fashioned Pot Pie with Biscuit Crust, these dishes are packed with the fresh flavors of ingredients that are as healthy as they are delicious.

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Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

Authors: Robin Robertson

Date: January 2004

ISBN: 1558322566

Publisher: Harvard Commons Press

Paperback

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Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooled basmati rice with chutney on the side.

Slow Cooker Size: 3 1/2 to 4 quart
Cook Time: 6 to 8 hours
Setting: Low

Servings: 4

• 1 tablespoon peanut oil

• 1 to 2 large carrots, sliced on a diagonal

• 1 medium-size yellow onion, chopped

• 3 garlic cloves, minced

• 2 tablespoons curry powder

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper

• 2 large Yukon Gold potatoes, peeled and diced

• 8 ounces green beans, ends trimmed and cut into 1-inch pieces

• 1 1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed

• One 14.5-ounce can diced tomatoes, drained

• 2 cups vegetable stock

• 1/2 cup frozen green peas, thawed

• 1/2 cup canned unsweetened coconut milk

• Salt

1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.




2. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.




3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

More From This Book:

1. No Hurry Vegetable Curry

2. Mango-Apple Chutney with Lime

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