|Curry powder -- it's a mixture of spices,|
including coriander, fenugreek, and turmeric
(which gives it the yellow color).
Because I live in Houston, however, I'm not ready for a hot stove - that's why the slow cooker is perfect. I can cook yummy stews, soups, and curries without heating up the house (or using more energy than is necessary).
This curry is easy to make, and full of goodness. Try it out and serve it over rice or spinach.
Slow Cooker Curry Chicken and Veg
This recipe was created for a 3-qt slow cooker. Adjust as needed for another size.
In the slow cooker, mix the following:
1 can of diced tomatoes
1/2 can light coconut milk
1 tablespoon curry powder
1 tsp. red pepper (use cayenne if you like more spice, use less if you don't like too much spice)
1 tsp. minced fresh ginger
salt and pepper
Then, add, covering in the sauce:
4-6 organic (if you can find them) boneless, skinless chicken thighs
Place the following on top of the chicken (if you need to, spoon some sauce over the top so that everything gets "saucy.")
1 large baking potato, scrubbed and chopped into 1 inch chunks (peel on for more nutrients!)
1 small eggplant, peeled and chopped into 1 inch chunks
1 yellow, orange, or red pepper, chopped
1 onion, cut into crescents
Cook on low for 6-8 hours.
That's it! I love the slow cooker - so easy, so delicious!