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
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
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.
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.
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.
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.