Recipe: Slow Cooker Curry Chicken and Veg

Curry powder -- it's a mixture of spices,
including coriander, fenugreek, and turmeric
(which gives it the yellow color).

Fall begins this weekend. And even though fall in Houston does not mean brightly-colored leaves, apple cider, or scarves (I was swimming in the Gulf on Monday, for goodness' sake), I still start thinking about warming foods as soon as fall nears.

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!