After today, we are more than halfway done with the five day Crock Pot challenge! For someone that’s not used to using her slow cooker all the time, this has been quite a week!
First, I want to announce some great news! I had my first photo accepted into FoodGawker yesterday. How cool is that? For those of you that aren’t familiar with FoodGawker, it’s one of “the” sites that aspiring Food Bloggers would die to get their photo featured in…. and now I can consider myself amongst the ranks of those that have had a recipe grace the front pages. And… if I can toot my own horn for a bit…. I’m kicking butt in views and favorites! Woot!!
Before my head gets too big, I should probably show you a glimpse of the No Hurry Curry. I’ve made this before, and it always turns out great! I don’t want to be a food blogger that tells lies… this batch? Not so awesome. I think one of my crock pots is broken because the veggies were hard. That’s not normal. So, it looks great and normally tastes good, this batch wasn’t full of awesome. I’m sure your batch will be delicious and soft. (don’t get me wrong– it was good– just should have cooked for 10 more hours in my breaking crock pot. Good thing I have 4 other slow cookers!)
- 2 large carrots, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 large yukon gold potatoes, peeled and diced into large pieces
- 2 cups green beans, trimmed and cut into 1 inch pieces
- 15.5 oz can chickpeas, drained and rinsed
- 14.5 oz can diced tomatoes, drained
- 2 cups vegetable stock
- 1/2 cup frozen green peas, thawed
- 1/2 cup canned unsweetened coconut milk
Add all of the ingredients into the Crock Pot except for the frozen peas, coconut milk, and salt. Heat on Low for approximately 8 hours or until veggies are tender. About 15 minutes before serving, add the thawed peas, coconut milk and salt. Adjust seasonings to taste. Serve over rice.
NEW!!! Part of this challenge was that one of us could win a crock pot. All of us participating have graciously declined the chance to win and are making it all about you!!! What do you have to do you ask? Come find out on Friday– our last day of the.
Just like earlier this week, make sure you stop by the others that are contributing to the Challenge. A special shout out to our lovely host, Tammi, at Momma’s Meals– thanks again for putting this all together!
Tammi at Momma’s Meals has AJ’s Homemade Pasta Sauce In the Crock
Sarah at Crispy Bits & Burnt Ends is making Asian Pot Roast
Laura at Small Wallet Big Appetite features Crockpot Barley and Leek Risotto
Becca from Amuse Your Bouche made Sweet corn Casserole