Hi guys! I made this curry the other day and thought it was a flop, but as everyone in my family tried it and like it, I decided I would share it with you. This soup is all about the garnishes. The base of the soup is bowl licking good, and it's amazing for you and will keep you going ;) It's a simple recipe and very easy to make and also makes great left overs (it tastes best two days later after the flavors have marinaded!).
Crockpot Spicy Curry:
Adapted from: food.com
- 3 cups dried beans (I used kidney beans), soaked overnight
- 1 red onion, chopped
- 1 large sweet potato, chopped
- 10 baby carrots or 2 regular carrots, chopped
- 2-3 garlic cloves, minced
- 1 Tbsp minced ginger
- 2 Tbsp red curry paste
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp turmeric (changes the color!)
- 3 tsp sea salt (or to taste)
- 1 tsp freshly ground black pepper
- 1/2 cup unsweetened shredded coconut
- 1 Tbsp coconut oil
- 8 cups water or vegetable broth (if using broth omit the salt)
- 1 cup almond milk
- To garnish (optional): Rice, Vegan Sour Cream, Basil, Golden Raisins, Pita Triangles (with smart balance), Hot Sauce
Directions: Rinse and soak your beans overnight. In the morning, add to your slow cooker/ crockpot along with the onion, sweet potato, and carrots. Mix them together and add garlic, ginger, red curry paste, and spices. Add shredded coconut and coconut oil. Add water and almond milk. Cook on high for 7 hours. Stir and pour into bowls. Garnish!
My favorite garnishes are pita with smart balance, basil, golden raisins, and peach hot sauce (all at the same time). My brother likes sour cream, basil, hot sauce, and a roll with butter, and my mom likes sour cream, golden raisins, and pita triangles as garnish.
Step By Step:
Although this is an extremely simple recipe, I still made a step by step because I can't help myself.
1. Chop all of your vegetables and add them to your slow cooker along with the beans: