I combined a few different recipes to end up with this. It was super easy to throw together, and can be made in a crockpot, or just on the stove. I It's a great way to pack in lots of veggies, and enjoy lots of flavor! It's vegan too! This recipe did have quite the kick to it, which my husband loved. But you could leave out the serrano peppers, and it would still be very yummy.
What you will need;
1 large onion, sliced
4 garlic cloves, peeled and minced
3-4 large potatoes, cut into large pieces
3-4 carrots, peeled and cut
1 can diced tomatoes
2 serrano peppers, seeded and diced*
2 teaspoons ground ginger
1/2 teaspoon chili powder
2 tablespoons red curry paste, or curry powder
32 oz low sodium vegetable broth
1 can coconut milk
Salt and pepper to taste
Limes and chopped cilantro to garnish (optional)
If making on stove top;
Sautee onions and garlic in a bit of water (to prevent sticking) over medium-high heat, 3-5 minutes. Add potatoes, carrots, ginger, chili powder, and curry (paste or powder). Stir together, coating the veggies with the curry as much as possible. Add tomatoes, serrano peppers, broth and coconut milk. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes, or until potatoes are soft. Serve garnished with lime juice and chopped cilantro.
If making in crock pot;
Add onions, garlic, potatoes, carrots, ginger, chili powder, and curry (paste or powder) with 1-2 tablespoons of water. Stir together, coating the veggies with the curry as much as possible. Add tomatoes, serrano peppers, broth and coconut milk. Cook on low for 7-8 hours, or high for 4, or until potatoes are soft. Serve garnished with lime juice and chopped cilantro.
*For me, the serrano peppers were very hot! Maybe that's because they had been sitting in my fridge all week, I'm not sure. I would advise to only use one, or skip them entirely if you don't like the heat.
Adapted from Forks Over Knives and PlantBasedCooking.com
What you will need;
1 large onion, sliced
4 garlic cloves, peeled and minced
3-4 large potatoes, cut into large pieces
3-4 carrots, peeled and cut
1 can diced tomatoes
2 serrano peppers, seeded and diced*
2 teaspoons ground ginger
1/2 teaspoon chili powder
2 tablespoons red curry paste, or curry powder
32 oz low sodium vegetable broth
1 can coconut milk
Salt and pepper to taste
Limes and chopped cilantro to garnish (optional)
If making on stove top;
Sautee onions and garlic in a bit of water (to prevent sticking) over medium-high heat, 3-5 minutes. Add potatoes, carrots, ginger, chili powder, and curry (paste or powder). Stir together, coating the veggies with the curry as much as possible. Add tomatoes, serrano peppers, broth and coconut milk. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes, or until potatoes are soft. Serve garnished with lime juice and chopped cilantro.
If making in crock pot;
Add onions, garlic, potatoes, carrots, ginger, chili powder, and curry (paste or powder) with 1-2 tablespoons of water. Stir together, coating the veggies with the curry as much as possible. Add tomatoes, serrano peppers, broth and coconut milk. Cook on low for 7-8 hours, or high for 4, or until potatoes are soft. Serve garnished with lime juice and chopped cilantro.
*For me, the serrano peppers were very hot! Maybe that's because they had been sitting in my fridge all week, I'm not sure. I would advise to only use one, or skip them entirely if you don't like the heat.
Adapted from Forks Over Knives and PlantBasedCooking.com
.JPG)
