We have enjoyed the practice of meatless Mondays in my family for some time. Meatless Monday often morphs into meatless Tuesday and Wednesday for us as I often make enough for lunch leftovers when cooking up something yummy in the big veggie pot.
Last week, I accidentally made a butternut squash vindaloo. I say “accidentally” because I grabbed the vindaloo paste instead of the curry paste! Consequently, I was left with a curry craving so I just had to make this dish again.
So today our family agenda included preschool, karate practice, a vet trip for the dog, skiing lessons, and a two-year old with a cold. On days like this, I like to play a game called “guess what the slow cooker is going to do with my food” (aka “slow cooker roulette”). Let us set off on an adventure of culinary proportions!
I usually prefer a large dice with my onion for the slow cooker recipes, so the taste does not get lost in the slow cooker shuffle. I had a container of finely chopped onion unused from another recipe though, so I used that in the name of convenience. As the onion and garlic was browning (I LOVE the brown setting on my slow cooker). I chopped a butternut squash into 1-inch cubes. I also cut up a carnival squash, just for a different texture, along with 2 carrots from my “root cellar”. I put in a can of coconut milk (aside from the curry paste and red lentils, was the only other non-Springdell ingredient) and a frozen brick of homemade veggie broth. It all looked like this:
This was what we had 8 hours later! It came out pretty good! I served it over rice with peanuts and raisins, and a tiny bit of home made naan. It had a nice mix of flavors and textures. It would have been even better if I added some green peppers from the chest freezer. Perhaps I’ll do that on tomorrow’s lunch re-heat.
About that naan… I wasn’t going to post this, but in the interest of transparency, here’s the “behind the scenes” shot of tonight’s naan:
Note to self: Don’t get sucked into a board game with the kiddos while the broiler is going…
Today the kids enjoyed apples, the last of the sprouts, a hard boiled egg along and a french toast apple-raisin bake left from Sunday breakfast.
- 1 can coconut milk
- 1 cup veggie broth
- 8 cups winter squash, peeled and chopped into 1 inch cubes
- 2 carrots, peeled and sliced on the bias (thickness depending on desired crunch)
- 1 cup red lentils, washed and drained
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tbsp red curry paste (ensure vegan curry paste if making the vegan version)
- peanuts and raisins (optional for serving)
- Brown garlic and onion until translucent, then stir in the curry paste and continue to stir constantly for one minute.
- Put the onion mixture in the slow cooker along with the remaining ingredients.
- Slow cook for 8 hours.
- If your nervous about the spice level, you can put in one spoonful of the paste in and slowly add more taste at "halftime". I found 3 tbsp to be quite tame and might go a little more next time.
- If you decide to go spicy, you can always serve a little yogurt on the side as well.