Tropical Slow Cooker
Jamaican Stew
I find that ethnic foods are really easy to enjoy as
a vegetarian because rather than emphasizing portion sizes, salt, or fat
content, they really take advantage of complimentary flavors. An obvious great
combination is the sweet potato and cinnamon. Another delicious flavor
combination is the curry powder and coconut milk. This recipe sounds
complicated but it’s another sneaky, easy crock pot recipe. Definitely try this
one!
Ingredients:
·
1 Tbsp. extra virgin olive oil
·
2 cloves garlic, minced
·
2 cups sliced baby carrots
·
¼ large onion
·
1 sweet potato, peeled and diced
·
2 medium-sized tomatoes, diced
·
2 tsp. curry powder
·
1/2 tsp. dried thyme
·
Dash of cinnamon
·
Dash of nutmeg
·
Freshly ground black pepper
·
2 (16 oz.) cans pinto beans (or kidney
as substitute)
·
1 cup unsweetened coconut milk
·
2 cups vegetable broth
Directions:
1.
Chop up the garlic, carrots, onion,
sweet potato, and tomatoes and combine in a bowl. (I did this the night before
so the next morning, it took me 5 minutes to place everything into the slow
cooker).
2.
Pour the oil into the slow cooker and
start heating. Stir in all the spices and heat.
3.
Add the remaining ingredients.
4.
Reduce heat, cover, and cook on low for
6 to 8 hours.
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I am always open to suggestions and feedback! Thanks! :)