I’m a big fan of the Crockpot. I rediscovered it last year. It is the perfect cooking companion for a writer on deadline. I’ve found you can sear a chicken breast, throw it in the Crockpot, top it off with a few other things and Volia! dinner delish. :)
- 1/2 cup Greek yogurt (doesn’t have to be Greek, but I like it)
Dry cilantro (I like a lot, probably 2 tablespoons, use your judgement)
1 1/2 tsp lime juice
1 clove garlic, chopped
Dash black pepper
Mix all of the sauce ingredients together and put in the fridge for later.
- 2 tsp oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
3 cups peeled and cubed eggplant
2 medium tomatoes, chopped
1 med red bell pepper, chopped
1 cup sliced baby carrots
1 can chick peas/garbanzo beans, drained
1/2 tsp salt
1/4 tsp pepper
2 cups fresh baby spinach, without stems
(Couscous or rice to serve over)
Heat oil in a fry pan over med heat. Cook onions until translucent. Add garlic and stir until soft. Stir in curry, turmeric, cinnamon and cayenne. Cook about a minute longer.
Spray your Crockpot (inside) with Pam. Add onion/garlic mixture and everything else except spinach, sauce and rice/couscous. Cover and cook on low 5 to 6 hours.
Stir spinach in 5 to 10 minutes before time to serve–you just want it to wilt a little. Cover it back up until ready to eat. Then serve over couscous/rice and top with the yogurt sauce.
It is yummy. I also like it as a side with Amy’s Burritos (which I adore) and salsa.