Crockpot Coconut Curry – SRC July

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

curry.jpg

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

Ingredients:

  • 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

Directions:

  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!

Slow Cooker Chicken Tikka Masala & Chilled Strawberry Soup: SRC September

This month, for my Secret Recipe Club assignment… I ended up making two of her recipes!  There were just so many to choose from, I couldn’t decide on one.

For those of you who are new to this or just not paying attention- the Secret Recipe Club is a really cool group I joined last winter.  Every month, we are assigned a new blogger.  This month, I was paired up with Lisa from “Cook Lisa Cook“.  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!

I decided to make Lisa’s Slow Cooker Chicken Tikka Masala and serve the spicy dish with a side of her Strawberry Soup.  Using the slow cooker isn’t something i typically do in the summer, but it worked out to be a lifesaver!  I got it all ready and let it cook during the day, and by the time that Dave was home from work and I was home from a late appointment… dinner was READY for us, no more work for me!  Love this concept 🙂

Slow Cooker Chicken Tikka Masala

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1.5 TBS. fresh grated ginger
  • 1 – 29 oz. can tomato puree
  • 3/4 cup Fat Free Plain Greek yogurt 
  • 1 TBS. olive oil 
  • 1 TBS. Garam masala 
  • 1/2 TBS. cumin 
  • 1/2 TBS. paprika 
  • 1 tsp. sea salt, or to taste
  • 2, 3-inch pieces whole cinnamon sticks 
  • 1 tsp. fresh ground black pepper 
  • 1 TBS. cayenne pepper, more or less depending on your heat preference
  • 2 bay leaves 
  • 1/2 cup heavy cream (or use light cream)
  • 1/2 TBS. cornstarch 
  • cilantro, for topping

Directions:

1.  Place everything up to and including the bay leaves into the slow cooker.  Stir to combine everything and make sure the chicken is coated well.  Refrigerate overnight or use immediately.  When ready to cook, place the crock into the slow cooker, cover and cook for 8 hours on low or 4 hours on high.

2.  When done, in a medium bowl, whisk together the heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.

3.  Serve hot over a bed of rice and garnish with cilantro.

Recipe adapted from Cook Lisa Cook

 

Want more Slow Cooker Recipes?  Check these out!

Do you just love spicy food?  Here are more spicy recipes!

 

Chilled Strawberry Soup

Ingredients:

  • 1lb Frozen Strawberries (no sugar added)
  • 1/2 cup Heavy Cream
  • 1/2 cup Skim Milk
  • 1 heaping Tablespoon Fat Free Sour Cream
  • 1 Heaping Tablespoon Fat Free Plain Greek Yogurt
  • 1/2 teaspoon Vanilla Extract
  • Mint or Fresh Strawberries for Garnish

Directions:

1.  Mix everything except the garnish in a blender until smooth.  I had to stir it around a few times to help it get going and add a little bit of skim milk to make it a little less thick.  Using a blender mix together the strawberries, heavy cream, sour cream & yogurt until smooth.

2.  Refrigerate until ready to serve.  Stir or shake will before serving.  Add a dollop of sour cream, fresh strawberries, and mint leaves for garnish.

Recipe from:  Cook Lisa Cook

Everything ready to hang all day in the crock!

Everything ready to hang all day in the crock!

Ready to eat!  Had to add a little extra black pepper :)

Ready to eat! Had to add a little extra black pepper 🙂

Pretty strawberry soup!

Pretty strawberry soup!

The perfect dinner!

The perfect dinner!

The Strawberry Soup was the perfect complement to the spicy chicken dish.  I would even love to add a drizzle of balsamic vinegar or a balsamic reduction to add more depth of flavor next time.  The Chicken Tikka Masala itself had so many complex flavors with the curry, the cinnamon and of course the garam masala.  I was super excited to use the garam masala… I’ve had it for a few months and never had a chance to use it!  This was the perfect amount of creamy and spicy for us.  MMM!

Okay everyone, now time to check out the other amazing recipes revealed today! ENJOY!

Chickpea & Vegetable Curry

It’s MEATLESS MONDAY time!!

After last week’s slow cooked Asian Beef was a huge success, I was inspired to find more recipes for my crockpot.  I had been holding onto this Indian inspired Cooking Light recipe since forever ago.  It just sounded so easy- something not typically associated with Indian flavors.

I really, really, really love this recipe.  I actually ended up making it while I was making another dinner so we could eat it throughout the week as leftovers.  While it was delicious when I cooked it up, it got even better when it sat in the fridge and then was reheated. MMM!

Don’t get overwhelmed by the amount of ingredients here.  It’s simple:  Chickpeas, Veggies, Spices, and a few Cans.  That’s really all there is to it.

Chickpea & Vegetable Curry

Recipe adapted from:  Cooking Light

Makes 6-8 Servings (Less than 300 calories per serving! OMG!)

Ingredients:

1 Tablespoon Olive Oil

1/2 Onion, chopped

3 peeled large Carrots, cut into circles

1 Tablespoon Curry Powder

1 teaspoon Brown Sugar

1 Tablespoon Garlic, minced

1 Red Jalapeno or other hot pepper, seeded and minced

2 cans Chickpeas (Garbanzos)

1 Baking Potato, peeled & cut into 1/2 inch cubes

1  Bell Pepper, diced

1 cup Cut Green Beans (i used fresh, frozen would work too)

1 cup Cauliflower Florets

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1/8 teaspoon (or more!) Cayenne Pepper

1 (14.5 oz) can Diced Tomatoes (don’t drain)

14 oz Vegetable Broth

3 cups or 1 bag Fresh Baby Spinach

1 can Light Coconut Milk

Directions:

1.  Chop all your veggies.  Heat oil in a skillet over medium heat.  Add onion and carrot, cooking for 5 minutes or until tender.  Add curry powder, brown sugar, garlic, and hot pepper.  Stir and cook for another minute.

2.  Place the onion mixture in a crock pot.  Stir in chickpeas, potato, bell pepper, green beans, cauliflower, salt, pepper, cayenne, tomatoes, and broth.  Cover and cook on high for 4-6 hours or until potatoes and veggies are tender.  

3.  Add spinach and coconut milk.  Stir for a minute, then serve!

Get your veggies sauteed and spiced up

Get your veggies sauteed and spiced up

Here we are before it's cooked for 4-6 hours.

Here we are before it’s cooked for 4-6 hours.

I made ours a little extra spicy by adding some more Cayenne… obviously!  So, this recipe would work with any types of veggies.  I had so many veggies leftover from our trip to the Italian market that I just threw them all in there.  Have fun and get creative here!

I LOVE spinach, so I just threw a whole bunch on there.  It's also so healthy!

I LOVE spinach, so I just threw a whole bunch on there. It’s also so healthy!

This curry would be delicious over Jasmine Rice or Quinoa, but we just ate it plain.  It’s healthy and actually very filling!

The finished product, so creamy and delicious.

The finished product, so creamy and delicious.

This is how it looks as leftovers... mmmm!

This is how it looks as leftovers… mmmm!

Like it hot?  Check out these other Asian inspired spicy recipes…

Thai Chicken & Green Bean Saute

Thai Chicken & Green Bean Saute

Sriracha Chicken w/ Onions

Sriracha Chicken w/ Onions

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup