It feels like a Sunday. The house is quiet and I’m laying on the couch with a towel on my head. I think my neighbors are moving. No, they are moving; too many boxes in the hall. I have Dal on the stove and window cleaners are scaling our building. I hope they finish soon… i can’t hide forever.
I’m on an Indian food kick! I’ve made this curry for the past two weeks and I’m loving it. It’s Veggie Curry for dummies.Once you’ve sauteed your onions, garlic, and ginger you simply throw them in the slow cooker with the rest of the ingredients, cook for 4-6 hours, and voila, dinner. It’s authentic, healthy, and perfectly satisfying when paired with a massive salad!
I’ve tried this with garbanzo beans or black eyed peas, w/ sweet potato or julienned carrots, so if you don’t have an ingredient, sub out another. Cooking is about adapting. You could try a normal potato, some zucchini, or half a cup of frozen peas as well.
1. Indian food equals flavor!! Please do not skip the last step of this recipe just because you’ve never done it. You need to concentrate the flavors and no one wants a watery curry.
2. Buy full fat coconut milk and dilute it yourself. It’s the same price! You may as well get more for your money. (This is reflected in the recipe)
3. Don’t be intimidated by the amount of garlic in this recipe. It’s good. So good. In fact, add more garlic to every recipe and wait for it to yield the same result.
4. I love doing this in a slow cooker because it requires minimal effort. Plus, the veggies don’t turn into mush from being over nurtured by my caring hand. However, if you don’t have a slow cooker, do not fret. You can cook it low and slow on the stove top for an hour and let it sit to let the flavors really blend together.