Crockpot Coconut Curry – SRC July

Crockpot Coconut Curry w/ Eggplant & Zucchini – for the SRC July


I know that typically people whip out their good ol’ slow cookers in the dead of winter, but I am super happy I decided to try this out despite the fact that it’s (OMG… already?!?) July!  There’s absolutely something to be said about a recipe that takes zero effort to prepare and no time standing over a hot grill, oven, or stovetop.  And I just love having a “Meatless Monday” to start my week of right.

What I love so much about cooking -and blogging- is that I can find so many different recipes from different places.  This recipe happened because of a really awesome blogging club that I participate in, called The Secret Recipe Club.  Forget what my Secret Recipe Club is?  Every month, we are assigned a new blogger.  We get to pick ANY recipe that blogger has written about and cook it up ourselves.  We can make adjustments according to our tastes too.  All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!

Secret Recipe Club

This month, I was paired with the adorable vegetarian blogger, Amanda and her blog Dancing Veggies.  Despite being the opposite of a vegetarian, I totally fell in foodie-love with Amanda’s blog.  Her veggie dishes are super flavorful and complex, it was so hard to pick just one.  Amanda loves spicy food, like us, so this Crockpot Coconut Curry won out.  It was amazing!

Crockpot Coconut Curry – Eggplant & Zucchini


  • 1/2 Sweet Onion, large
  • 1 Red Bell Pepper, seeded and quartered
  • 2 Thai Chilies, minced
  • 4 Garlic Cloves
  • 1 6oz can Tomato Paste
  • 1 can (14.5 oz) Light Coconut Milk
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Madras Curry Powder
  • 1 Tablespoon Garam Marsala
  • 1lb Zucchini, cubed
  • 1lb Eggplant, cubed
  • 1/2 cup Fat Free Plain Greek Yogurt
  • Fresh Parsley, chopped


  1. Place the onion, bell pepper, and thai chilies into a food processor.  Pulse until finely chopped.  Add garlic, tomato paste, coconut milk and spices and process until smooth. 
  2. Place the veggies and sauce into the slow cooker.  Cook on LOW for 4 hours.  Serve over rice with delicious naan bread.  Top with a dollop of yogurt and some fresh parsley if desired.

Recipe slightly adapted from:  Slow Cooker Coconut Curry

Ready to whirl!

Ready to whirl!

Sauce is complete and ready to go.

Sauce is complete and ready to go.

Veggies chopped... so good!

Veggies chopped… so good!

The finished product!  yummy vegetarian curry over brown basmati rice

The finished product! yummy vegetarian curry over brown basmati rice

Dave and I were just dying over this curry!  The veggies become completely melt-in-your-mouth delicious, and the curry sauce is thick and packed with spice and flavor.  I served the curry over some brown basmati rice from Trader Joe’s and skipped the Naan this time.  This healthy dish should definitely make it into your weeknight repertoire!  ENJOY, and don’t forget to check out the other posts written below by the fabulous bloggers in the SRC!

Sweet Potato & Red Lentil Bisque

I spent most of my post yesterday talking about , grilling, pasta salads, and foods that remind me of summer.  I’m really going to change things up today and now go with a recipe for a soup.  A sweet potato soup.  Like, am I back in October or something?

Okay, so, in my defense, I just really really wanted to use my immersion blender and also wanted to use up the rest of my Red Lentils… trying something new other than the Dahl I’ve become obsessed with.

Enter the sweet potatoes and now you have a sweet potato and lentil bisque.

This recipe comes from Oprah’s Magazine which I actually found online.  I followed the directions using my beloved Sriracha for the red chile paste, and omitting the pomegranate seeds the original recipe calls for (poms are a winter fruit!).  It was really yummy!  Dave and I packed this in tupperware for our lunches and both found it to be very filling.

It may be hot outside, but my office is always freezing… soup is always welcome over here!

Sweet Potato & Red Lentil Bisque


1 lb Sweet Potatoes, peeled and roughly chopped
1 cup Red Lentils, rinsed (I use the ones from Trader Joe’s)
½ cup Dried Apricots, quartered
½ Onion, chopped
1 tsp Sriracha
4 cups Chicken Broth
1 can Light Coconut Milk
½ tsp. salt, plus more to taste
½ tsp. ground black pepper
Chopped cilantro

1.  Place the sweet po’s, lentils, apricots, onion, Sriracha, and broth in a large pot.  Bring to a boil, reduce the heat to low, COVER, and simmer until the lentils are falling apart and the sweet potatoes are cooked through (fork it!).  

2.  Uncover the soup and let it sit for 5-10 minutes with the heat off.  Add the coconut milk.  Using an immersion blender puree the soup until mostly smooth.  Use a blender if you have to working in batches if necessary.  Stir in salt and pepper.  Top with cilantro and serve*.

*I even put some cilantro in the soup before i blended it… we LOVE cilantro!*

Recipe slightly adapted from:  O, the Oprah Magazine

The soup was so good that I devoured my portion before remembering to take a picture!  Blogging-Brain-Fart!!!!!!!

photo 1 (33)

photo 2 (35)

photo 3 (33)

I LOVE SOUP!  Check out these other yummy soup recipes:

Buffalo Chicken Soup

Buffalo Chicken Soup

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

Creamy Tomato Balsamic Soup

Creamy Tomato Balsamic Soup