Recipe: Crockpot Vegetarian Curry…

Generic curry pic. Don’t worry if yours doesn’t look exactly like this.

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. :)
CrockPot Curry

Yogurt Sauce

• 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 salt
  Dash black pepper

Mix all of the sauce ingredients together and put in the fridge for later.

Curry

• 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)

I’m not sure how you would change this for the new Instant Pots. I don’t have one… but I’d like to… (from Amazon)

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.