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Low and Slow

Today, the kitchen appliances were workin’…..

Right:  Rice Cooker, Left:  Crock Pot

Right: Rice Cooker, Left: Crock Pot

When I was home recently, my mom made a delicious crock pot meal that really made me think of fall.  At the time it was literally 100 degrees out, but today it was chilly, slightly rainy, cloudy, and so appropriate for a warm meal to be cooking in the crock pot all day filling the house with spicy aromas.

I had actually never used a crock pot on my own until today, and let me tell you…it is easy peasy!  I seriously poured everything into the  pot in the morning and let it cook low and slow.

Vegetable Curry Crock Pot Dinner 

Ingredients:

  • 3 carrots, sliced into rounds
  • 1/2 onion, chopped,
  • 3 minced garlic cloves
  • 2 Tbsp yellow curry powder
  • 1/2 tsp ground red pepper or cayenne
  • salt and pepper to taste
  • 1 large potato, chopped into small pieces
  • 8 oz frozen green beans
  • 1 can of chickpeas
  • 1 large tomato diced
  • 2 cups of stock (chicken or vegetable)
  • 1 can light coconut milk
  • 1/2 cup-1 cup shrimp (uncooked)
Preparation:
In a pan, saute the carrots, onion, and garlic until tender.  Add the curry, red pepper, salt and pepper.  Cook until spices become fragrant, about 2 more minutes.  Remove vegetables from the pan and transfer to the crock pot. Add the potatoes, green beans, chickpeas,  tomato, and stock.  Set the slow cooker on low and cook for 5 and a 1/2 hours.  Add the coconut milk and shrimp and continue to cook until ready to serve.
This meal is so simple, tasty, and makes a ton for leftovers!
Work Fashion
I love wearing my boots at work because they are seriously the most comfortable shoes I have.
Now, I am off to bed ready for a productive and relaxing day tomorrow 🙂

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