Clean-Out-The-Fridge Slow-Cooker Coconut Curry

This type of slow-cooker curry is one I often make to use up sad-looking vegetables in my fridge.  I also had this odd coconut product – It was in a vacuum plastic bag, and was pretty much solid – quite solid actually – like butter in the fridge.  I normally use a can of coconut milk, this was called coconut cream.  I threw it in the crock to warm up and melt (I hoped) with about 1/2 cup of water and it did melt and tasted fine.

The high amount of turmeric was used since I learned how effective it is at reducing inflammation, and I’m cooking for someone with Rheumatoid Arthritis, which involves a lot of inflammation – you could use less to taste.

Clean-Out-The-Fridge Slow-Cooker Coconut Curry

Ingredients, minus a few I forgot in the picture – I always do that!

1 can coconut milk (or 1 pack coconut cream + 1/2 cup warm water)
1/2 cup fish sauce
1/8 cup turmeric
1 tablespoon green curry paste
1/2 tsp sambal oelek (chili garlic paste)
1/2 tsp thyme
1 tsp corriander
6 cloves garlic, peeled, roughly chopped
sesame oil
1 inch ginger, roughly chopped
palmful of cumin seeds
2 large onions, diced
1 can rinsed lentils or 2 cups cooked lentils
vegetables necessary to fill crock pot 3/4 full – I used:
1 head green cauliflower
2 rainbow peppers
1 handful cherry tomatoes
1/2 cup frozen peas

Dump coconut milk/product in crock along with fish sauce, turmeric, curry paste, sambal oelek, thyme and corriander and turn crock on high to meld the spices and coconut while you prepare the rest of the curry.

Garlic, ginger and cumin seed sauteed in sesame oil.

Saute the garlic and ginger in sesame oil – when they are golden, add the cumin seed and cook until fragrant.  Let the mix cool a bit then run it through a small processor with a few tablespoons of water and add to the crock.

Garlic, ginger and cumin seed puree.

In the same pan, add a bit more sesame oil and saute the onions until browned.

Meanwhile prepare your vegetables, cut to your taste, I did mine in small chunks.  Add the vegetables and lentils to the crock and stir to coat with sauce.

Add the onions to the crock, then add about 1/2 cup of water to the pan to remove any flavour from the bottom.  Mix this water into the crock as well.

Curry ingredients in the pot and ready to cook.

Cover and set the crock to low – cook for about 6  hours, or to your taste – it doesn’t really matter how long as there is no meat to worry about, but I don’t like to let mine go too long – this one still had a bit of bite left in the cauliflower at the end.

Curry after is slow-cooking.

Result:  This is a really rich and delicious tasting curry, you won’t miss the meat – but if you do and you have some leftover meat, that could be added as well.  I served it over whole wheat penne.


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