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Entry tags:
curried vegetables
We recently had a pot-luck lunch at work. I was short of time, so had my slow-cooker do most of the work:
- 2 sweet yellow onions, diced
- 1 pound butternut squash, cubed (~ 0.5" cubes)
- 2 sweet potatoes (not yams), cubed
- 8oz bag frozen cauliflower
- 8oz bag frozen peas
- 15oz can chickpeas, drained
- 2 12oz jars Madras curry sauce (I used this)
Put all ingredients in slow-cooker and cook on high for 3 hours. Then add:
- 4 sturdy tomatoes (I used Romas), diced
Reduce heat to low for 8 hours or so. (I went to bed at this point.)
Eat straight or serve over rice. With fresh-baked naan is even better but not always practical.
- 2 sweet yellow onions, diced
- 1 pound butternut squash, cubed (~ 0.5" cubes)
- 2 sweet potatoes (not yams), cubed
- 8oz bag frozen cauliflower
- 8oz bag frozen peas
- 15oz can chickpeas, drained
- 2 12oz jars Madras curry sauce (I used this)
Put all ingredients in slow-cooker and cook on high for 3 hours. Then add:
- 4 sturdy tomatoes (I used Romas), diced
Reduce heat to low for 8 hours or so. (I went to bed at this point.)
Eat straight or serve over rice. With fresh-baked naan is even better but not always practical.