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Curry Stew

February 7, 2013

This recipe was inspired by two different dishes I had at two different restaurants, the Leary Traveler and the Glover Street Market.  I tried finding one similar and the first attempt was too brothy.  This one was closer to what I was shooting for.  The original recipe called for red potatoes.  I’ll use sweet potatoes next time.   Note, this recipe makes a full 6.5 quart Crockpot full.  You might want to half it if you don’t want lots of leftovers.  Although I freeze half of it and reheating it later it still tastes great.

Difficulty: Easy
Prep Time: 30 min (all chopping)Curry Stew Crockpot
Cook Time: 5-6 hours
Total Time:  5.5 to 6.5 hours
Yield:  12-16 servings
Taste: Good

4 cloves garlic, minced
1/2 white onion, diced
4 carrots, chopped
1 head cauliflower, chopped
1-2 sweet potatoes, chopped
1 tomato, chopped
2 cups fresh spinach
1 cup brown (or white) rice, dry
8-9 cups veggie broth
1 can coconut milk
1 small can tomato paste
2 tbsp curry powder
1 tbsp cumin
2 tsp ginger powder
1 tsp turmeric
1/2 tsp cinnamon
2 tsp Dijon mustard
sea salt & black pepper, to taste

1) Chop all vegetables and toss all ingredients in a slow cooker and mix well.
2) Cook on low heat for 6-8 hrs, or high heat for 4-6 hours. Stir every half hour or so.
3) Serve warm

Source: adapted from Chars Kitchen


From → Main Dish

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