Now that summer holidays are over and I’m back to work and the kids are back to school and gymnastics and swimming, I have been bringing out the crockpot a lot lately. This curry is made in the crockpot and requires little preparation, no watch time and makes for easy clean up. You can also switch up the vegetables according to your preferences or what you have on hand. While it may not be authentic Thai curry, it is close enough and tastes delicious. MAKES APPROXIMATELY 4-6 SERVINGS
– 1 can (400 mL) full-fat coconut milk (I used Thai Kitchen)
– 1 tablespoon coconut sugar
– 1 tablespoon gluten-free tamari (or regular if you don’t need gluten-free)
– 1-2 tablespoon Thai green chili paste (start with 1 T and you can add more if you want it spicier)
– 1/2 medium onion
– 2 cloves garlic, finely chopped
– 1 tablespoon fresh ginger, peeled and grated
– 1/2 orange bell pepper, seeded and chopped
– 2 cups cauliflower, chopped
– 1 large sweet potato, peeled and chopped
– 1 can of no-salt added chickpeas, or 1 cup cooked chickpeas
– salt and pepper to taste (I used 3/4 teaspoon salt)
– chopped cilantro or basil
1. Prepare your vegetables by washing, peeling, and chopping.
2. Put all of your ingredients (besides the chickpeas, salt and pepper, and garnishes) into the crockpot. I just throw the half a peeled onion in whole because it breaks itself up (and I don’t like chopping them!).
3. Set on low and let cook for 4-5 hours, depending on how much free time you need!
4. Put in the chickpeas during the last 5-15 minutes so that they stay firm but still soak up the flavours. As an alternative, you can quickly fry or bake up some extra-firm tofu and put that in there instead or in addition to the chickpeas. Season with salt and pepper.
5. Serve over jasmine rice if desired.