Slow Cooker Curried Vegetables

 

A guest post from Karen

You can add just about any vegetable from your Space Girl Organics produce box into this easy slow cooker curry.   Dense vegetables like sweet potatoes should go on the bottom to ensure they cook through evenly.  There are many recipes that call for less than a full can of organic tomato paste.  Freeze the extra by the tablespoon in a freezer bag or storage container, and it will be waiting for you in the freezer when you need it.

Serves 4

Ingredients:

1 T. coconut or olive oil

2 organic sweet potatoes, about 2 pounds, peeled & diced

1 medium organic eggplant, diced

2 organic carrots, peeled & diced

1 organic yellow onion, peeled & diced

2 organic tomatoes, diced

3 garlic cloves, peeled & smashed

1 T organic tomato paste

1 T curry powder (or 1 t. turmeric, ½ t. coriander, 1 t. powdered ginger, ½ t. cumin)

2 t. salt

¾ c. coconut milk

½ cup frozen organic green peas

Directions:

Place oil in the bottom of the slow cooker, and then layer vegetables starting with the sweet potatoes on the bottom.  Mix together tomato paste, curry powder, salt, and coconut milk and pour over vegetables.  Cook for 6 hours on low.  Add frozen organic peas, stir, and cook for an additional half hour.