Howdy there folks! I know it’s been a while since I posted anything of any substance other than photos of my sweet babe, Harriet. I’ve been spending as much quality time with that little lady as possible and blogging took a back seat for the last month or two. Needless to say I dearly missed posting here and can’t wait to get back in the swing of things!
I’m starting today with a post on the fabulous curry I made in the crock pot yesterday. The crock pot had been a real savior since Harry came! I can do a few quick preparations whenever Harry is napping during the day and it will be ready to eat at dinner time!
One thing I love about this recipe is how vibrant the colors are! Even though it cooked for a good four hours, it is still brightly colored and tasty looking. I hate it when good looks like brown mush. My theory is, the more varied color on your meal the more you will take away from it. Not just vitamins and nutrients, but happiness as well! I mean, come on, who wants to eat a plate full of brown mush? Just looking at this plate makes me happy!
with simple mixed whole grains
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas
Melt butter in fry pan and add onion and garlic. Cook on medium heat until onion is transparent then add the curry pasted and broth. Heat through until paste is dissolved.
Meanwhile chop veggies and tempeh to like sizes. Approximately 1/2inch cubed. You may need to slice the carrots into thick pieces depending on their diameter.
Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.
About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!
I made a combination of whole grains to go with my curry. I used 1/2 cup long grain brown rice, 1/2 cup wild rice and 1/2 cup wheat berries. I just simmered it on 3 cups water and a dash of sea salt for about 50 minutes or until the wild rice had opened up and the wheat berries were softened yet still chewy. If the wild rice has not yet bloomed, go ahead and add a 1/2 cup more water at a time until it is cooked entirely. Serve the curry over the rice. I like to eat it with a simple mint chutney and more Sriracha sauce. Yum!