Its finally feeling like fall around here and that means CROCKPOT time again! After a summer of salads and Bbqs I'm craving something warm and comforting - but as always healthful. Here's whats simmering in my crock right now:
Thai inspired Veggie Curry:
1 large sweet onion chopped
4 small yukon gold potatoes chopped
1/2 cup baby carrots halfed
1 16oz bag frozen cauliflower
1 can drianed chickpeas
1 can lite coconut milk
3-5 small fresh basil leaves torn
I teas each - yellow and red curry powder, cumin and corriander
1/2 teas each - paprika, tumeric, garam masala, sea salt.
a healthy 'dash' of red pepper flakes
I will serve this with a brown basmati rice or whole wheat couscous and a sprinkle of dried coconut.