Meatless Monday: Curry w/ all the things

Aug 28, 2017

September is approaching...which means fall is coming soon...what says fall more than people talking about pumpkin spice lattes (I am not a fan), scarves, boots, and CROCKPOTS. This week my mom and I created a vegan curry dish that is customizable and simple but fancy.

Here's a fun fact about me...my mom is from England! I love hearing all about her experiences growing up in another country. This week we reminisced on her early twenties and the months leading up to moving to America with my dad. I am blessed to have her and I am also grateful to have her as a guide in the kitchen. I have been cooking with my mom since I was kid. She is an amazing cook (both of my parents are)! She was definitely the inspiration for this recipe, as my favorite memories of traveling England with her is exploring all the food. That includes Indian food. YUM!

Thanks for having Josh and I over last week, can't wait a 2nd version of this in my own crockpot! P.S. If you follow me on Instagram, you know I love a food bar. This is perfect for that!

INGREDIENTS:

Produce:

4 Cups Bitesize Cauliflower Florets (You could also use broccoli, carrots, or any other veggies that you have.)
4 Cups Bitesize Potatoes (You can use any potatoes. I used 2 cups sweet potatoes and 2 cups gold potatoes.)
1 Red Bell Pepper* (thinly sliced)
1 Yellow Onion (diced)
2 Tomatoes (cut into chucks)
1/4 cup Cilantro* (chopped)
3 Cloves of Garlic (minced)
1 Tablespoon Ginger Root (grated)

Baking & Spices:

1 Teaspoon Ground Cardamom
2 Teaspoons Ground Tuemeric
1 1/2 Teaspoons Cumin Seeds
1/2 Teaspoon Chili Powder
1 Teaspoon Garam Masalas (optional for spice)
1/2 Cup Shredded Coconut*

Oil, Vinegar, & Condiments:

2 Tablespoons Coconut Oil
1/4 Cup Mango Chutney* (Jazzy also has an epic homemade Mango Chutney recipe in YDIP!)

Other:

1 14.5 Can Chickpeas
1 14.5 Can Diced Tomatoes
2 Cups Water
1/2 Cup Cashews*
Naan Bread*
Steamed Rice*

* Other Food Bar Options: Peanuts, Red Onion, Jalapeño, etc.

 
INSTRUCTIONS:
1. Heat the coconut oil medium in sauté pan on medium heat.
2. Add the onions and sauté until translucent (about ten minutes).
3. Stir in the cumin seeds and sauté for about 3 minutes. 
4. Then add the garlic, ginger, turmeric, coriander, cardamom, and garam masalas and sauté for another 3 minutes.
5. Add the onion mixture into the crockpot.
5. Add the cauliflower, potatoes, chickpeas, diced tomatoes (including liquid), and water.
6. Cook on high for 6-8 hours or until potatoes are fork tender (the crockpot we used was very old, so it took 8 full hours). 
7. Before serving prep remaining ingredients for your toppings bar. 
8. Once curry is cooked, add chili power and salt to taste. 
9. Serve and try not to lick the plate!

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