Faced with a refrigerator drawer full of veggies in need of prep, I decided to make a curry last weekend. I did it in a slow cooker because, as my friend (and fellow GHF Press author) Jen of Laughing at Chaos says, “reasons.”
Basically, I riffed on a recipe found on page 38 of Prevention Magazine’s Fall 2014 Slow Cooker, So Easy!. I ditched the coconut milk. For the new recipe, I used different vegetables than they had listed. I simply pulled things that we had on hand together—organic stuff that needed to be used up within a day or two—and got busy.
Here’s what I came up with. I also tossed some in the freezer to see how it holds up. Next time I do it, I’ll steam the carrots in advance since they cook more slowly than the other vegetables. Or who knows? I might just make the sauce with a couple of heads of cauliflower on their own. I’m reckless like that. Enjoy!
Vegetable Curry in a Slow Cooker
2.5 cups hot broth, either chicken or vegetable
¼ cup gluten-free, all-purpose flour (King Arthur)
½ tsp garlic powder
3 Tbsp. salt-free curry powder (Frontier)
1 medium onion, sliced
3.5 cups broccoli florets
2 cups carrots
1 cup asparagus tips
Wash and prep vegetables. Place in slow cooker on high.
In a large bowl, mix hot broth with the gluten-free flour and spices. Whisk with a fork to remove clumps. Pour over vegetables in slow cooker, stir well, and place lid on top.
Cook 2 to 3 hours on high. Serve warm and over rice, if you’d like.