IntroductionMy own version My own version
240 grams Onions, raw
105 grams Carrots, raw
85 grams Cabbage, fresh
150 grams Bell Peppers, any color
170 grams Mushrooms, fresh
300 grams Eggplant, fresh
250 grams Cauliflower, raw
230 grams Potato, raw
335 grams Butternut Squash
185 grams Grape Tomatoes
12 grams Jalapeno Peppers, de-seeded & finely minced
25 grams Garlic, minced
2 cup Vegetable Broth
0.5 cup Peas, frozen
13.6 oz Thai Kitchen Light Coconut Milk
2 Tbsp Ground Flaxseed Meal
2 tsp Curry powder
2 tsp Red Curry Paste
3/4 tsp Garam Masala
1 tsp Nutmeg, ground
1 1/2 tsp Paprika
1 tsp Ginger Paste
1 tsp Cumin Powder
1/2 tsp Cayenne Pepper
1 tsp Pepper
1 tsp Thyme, fresh
Garnish Suggestions: peanuts, chutney, cucumbers, crushed pineapple, chopped egg, sliced bananas, raita, plain yogurt, and banana peppers.
You can make it non-vegetarian by adding chopped cooked chicken, bacon, fish, or other protien (even tofu to keep it vegetarian but boost the protein).
Can also be served with grilled Naan or Pita bread.
ADD the grape tomatoes whole and the minced jalapeno and garlic.
SPRINKLE the Spice Mix over the top then pour in the vegetable broth.
SET the slow cooker to low and cook away for 4 hours.
ADD The frozen peas, coconut milk, and flaxseed powder, Stir, cover and resume cooking for 2 hours.
SERVE in bowls, over rice or couscous if you like, and top each serving with a selection of garnishes (See notes for suggestions)
Serving Size: Makes 8 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DILBERTA.