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| A vegan stew with coconut milk and just enough curry flavor. (Photo from The Kitchn.) |
Don't you agree that this Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn looks like a great Meatless Monday dish to make in the slow cooker? The stew is flavored with things like onions, garlic, curry powder, brown sugar, ginger, and jalapenos, and includes vegetables like potatoes, tomatoes, cauliflower, green pepper, and spinach to go with the chickpeas. No worries though if you don't have exactly the ingredients listed in the recipe; this is a great clean-out-the-fridge dish.
I hope you enjoy trying this from-scratch slow cooker recipe! Use this link to get the recipe for Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn.
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6 comments:
Followed directions, explicitly, for cooking in oven, 350F for 2 hours. Thought it was a bit long but decided to trust the recipe. Ended up with mush. Very disappointed. Hate to be negative but wanted to make others aware.
Sorry it did not work for you; I know it is frustrating when a recipe doesn't turn out. I think oven temperatures can vary quite a bit, and I notice the directions say "Two hours or until vegetables are tender." Wish you had tried it in the slow cooker.
P.S. Thanks for leaving the comment so others can benefit from your experience.
Kaylyn, thanks for responding. I wish I had tried the slow cooker, too! I did use an oven thermometer to ensure correct temperature, but as my initial hunch told me (I'm a novice cook and seldom deviate from instruction) 350 for 2 hours is just too long. Maybe 350 for 45 min "or until veg tender"
would be a better directive.
PS I've tried many of the recipes you post on your blog and haven't hit a dud. You have provided our family with many delicious dinners. Many thanks.
Thanks, I am happy to hear that!
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