I told you before that I’ve been hitting the slow cooker hard these days. There’s just so much satisfaction in not having to prep a meal when it’s meal time. I’ve been experimenting with lots of veggie recipes and this Slow Cooker Vegetable Curry has definitely been a favorite.
About the recipe
Just a pre warning… although the recipe is made in a slow cooker there is a tad bit of work. Nothing mind blowing I promise you, just a few steps that you can do in the morning, the night before or during nap time. Plan on some time to chop up all of the veggies, 15-20 minutes tops (or you can buy pre-chopped or frozen which will save a good amount of time). And plan on 5-10 minutes for sautéing the onions and seasonings. That’s it! Simple enough, right?!
A simple prayer
When I pray, I often get side tracked. While I’m out for a walk or run, I usually go through my list of close friends, family and other requests which gets interrupted often by my wavering thoughts of what am I going to make for dinner or did I forget something on my to do list etc etc. (At least the dinner question is answered when I have something like this already being made in the slow cooker). I’m so easily distracted and too often filled with just prayers of request with little praise and gratitude.
I was challenged recently by this Tim Keller Podcast to simplify my prayers. Keller goes through the basics of the Lord’s prayer to help us pray. He specifically highlights the importance of praise. When I pray, simply like this, and with more praise, then the requests I have don’t seen to big or too overwhelming.
So, when I start to get to words-y, I’m going to come back to these simple prayers:Father, hallowed be your name, your kingdom come.
Give us each day our daily bread.
Forgive us our sins, for we also forgive everyone who sins against us.
And lead us not into temptation. – Luke 11: 2-4
Or when I pray for others:I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your heartsthrough faith. And I pray that you, being rooted and established in love, may have power, together with all the Lord’s holy people, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge—that you may be filled to the measure of all the fullness of God. Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen. – Ephesians 3:14-21
When we don’t know what to pray or how to pray, it’s always good to remember verses like these that can guide our prayer life. And since 2015 is the year of Simplicity for me, slow cooking and simple prayers are just the way I’m choosing to go!
A healthy slow cooker recipe with tons of vegetables in a creamy coconut curry broth.
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, finely diced
- 3 cloves of garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 tablespoon curry powder, or red curry paste
- 7 cups of veggies, chopped*
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon salt
- 1 can coconut milk, full fat works best for this recipe
- 8 ounces fresh spinach
Saute the onions, garlic, and ginger in oil over medium heat for about 5 minutes or until onion is translucent. Add 1/2 of the salt, cayenne and curry. Cook, while stirring, for 2-3 more minutes. Add 1/4 cup of the vegetable broth to get all of the bits of seasoning off of the pan then add this to the slow cooker.
Add remaining broth and remaining salt to the slow cooker, along with drained chickpeas and tomatoes with their juices. Add in all of the prepared vegetables.
Cook on low for 6 hours then add in the coconut milk and spinach. Cook for another 10-20 minutes or until spinach is wilted. Then serve over rice, quinoa or by itself!
Almost any vegetable may be used here. I use 1/2 head cauliflower, 1 stem of broccoli, 1/2 butternut squash, 1 cup green beans, and 1 bell pepper) Potatoes also work well as do root vegetables, carrots, eggplant, zucchini and probably just about whatever you have on hand. Frozen or pre-chopped will cut back on the prep time.
More tried and true slow cooker recipes: