Festival of veggies.

In an effort to be a little more healthful, I’ve been seeking out new recipes to try. As it happens most of them are turning out to be vegetarian. I’ve been thinking about going back to the veg lifestyle, even if it’s just on weekdays or weekends.

I’ve also wanted to break out the slow cooker for a while because everyone raves about great slow cooker meals. I found a nice selection of easy recipes from Googling “easy slow cooker recipes.”

I really liked the description of this one, but I’m not sure I’d cook this again in a slow cooker. I feel a soup pot would work better. Since it’s a meatless dish, the slow cooker–in my opinion–is a bit pointless and just adds time to what really boils down to basically steaming/braising vegetables.

I used a homemade veggie broth, to which I didn’t add salt. If you use a canned broth, I’d recommend using a low-salt or salt free version. If you can’t find one, just cut down on the salt added elsewhere in the recipe.

Easy & Light Vegetable Curry, serves 6 (adapted from a recipe from Fitness Magazine found here)



3 cups cauliflower florets, washed

15 oz can of chickpeas, rinsed and drained

1 cup frozen peas

2 carrots, chopped

1 small onion, chopped

2 cups veggie broth (preferably a no salt version)

14 oz can light coconut milk

1 1/2 tsp. turmeric

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. chili powder

1/4 tsp. smoked hot paprika (or regular paprika)

1 scant tablespoon kosher salt

cooked rice for serving (optional)

fresh chopped cilantro for serving (optional)


1. Combine the cauliflower, chickpeas, peas, carrots and onion in a slow cooker. Stir in the broth, spices and salt. Cook on high heat for 2.5-3 hours or 5-6 hours on low heat. To skip the slow cooker part, which I find unnecessary and won’t be using again, combine all the veggies, broth, spices and salt in a soup pot. Turn on medium-high heat, cover and cook until cauliflower is tender. I’ll guess 40 minutes if you don’t raise the lid too often.

2. When veggies are tender, stir in the coconut milk. Serve over rice or plain. Garnish with a fresh topping of cilantro. Enjoy.


2 thoughts on “Festival of veggies.

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