A Crock Pot Curry Recipe with Coconut Milk
http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html
- 2 tablespoons light olive oil
- 5-6 cloves fresh garlic, minced
- 1 red onion, diced
- 2-3 teaspoons gluten-free red curry paste, to taste
- 1 teaspoon ground ginger
- 2 stalks of celery, chopped
- 1/2 head white or purple cabbage, shredded
- 2 large carrots, peeled, sliced or chopped
- 1 large sweet or gold potato, diced
- 2 apples, peeled and chopped
- 1/4 cup golden raisins
- 1 14-oz. can chick peas, rinsed and drained well
- 3 cups vegan broth, more if needed
- 1 cup coconut milk, more if needed
- A drizzle of raw organic agave, to taste
- Sea salt and black pepper, to taste
- A squeeze of fresh lime
- Chopped fresh cilantro, to taste
- Produce
- Apples (2)
- Cabbage, white or purple (1/2 head)
- Carrots, large (2)
- Celery (2 stalks)
- Chick peas (1 14-oz. can)
- Cilantro, fresh (1)
- Garlic, fresh (5 cloves)
- Ginger, ground (1 teaspoon)
- Golden raisins (1/4 cup)
- Lime, fresh (1 squeeze)
- Red onion (1)
- Sweet or gold potato, large (1)
- Canned Goods
- Broth, vegan (3 cups)
- Coconut milk (1 cup)
- Cooking & Baking
- Agave, raw organic (1 drizzle)
- Olive oil, light (2 tablespoons)
- Sea salt and black pepper (1)
- Pasta & Grains
- Red curry paste, gluten-free (2 teaspoons)
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Published July 24, 2007 (5 years ago).
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