Ok, so we’re on a slow cooker kick and this month’s easy vegan slow cooker recipe is a reflection of that. The squash curry I posted last month was delicious, but I find cutting up squash to be a lot of work (and I’m scared to lose a finger!). This month I’m sharing another curry in the slow cooker recipe, but it uses one of my favourite vegetables, sweet potato.
Sweet potatoes are high in beta carotene (a precursor to vitamin A) and vitamin C, both excellent immune system support nutrients. They are also a good source of B vitamins, potassium, copper, manganese, phosphorus, and dietary fibre. My friend who we shared this curry with was really happy that I added sweet potato, as people often mix up yams with sweet potato. They’re both delicious, but I think this easy vegan slow cooker recipe is better with sweet potatoes.
I also substituted the basmati rice that was called for with Lotus Foods Forbidden Rice, a black rice that’s rich in antioxidants and is considered a blood tonic in TCM.
Sadly, I forgot to add the spinach, though I did have it ready in my fridge. And we were so psyched to eat that I forgot to take a picture of the food for this blog until after we had already packaged it up for leftovers (that are now also eaten). So, here’s my not so stylized picture of what was a delicious meal!
Easy Vegan Slow Cooker Recipe
- 1 teaspoon olive oil or coconut oil
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 15-ounce can chickpeas (about 1 1/2 cups)
- 2 cups canned or boxed chopped tomatoes
- 2 cups small cauliflower florets
- 3-5 carrots, sliced
- 1 sweet potato, peeled and diced
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon garam masala
- 1/2 tablespoon curry powder
- 1 teaspoon salt
- 2 cups lightly packed baby spinach, chopped
- 1 1/2 cups uncooked brown basmati rice (I used Lotus Foods Forbidden Rice, a black rice)
- 1 can light coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- Heat the oil in a pan
- Sauté onions, garlic, and fresh ginger for 7 minutes or until lightly browned
- Transfer onion/garlic/ginger mix to your slow cooker
- Add remaining ingredients, except for the spinach
- Heat on low for 6 hours or on high for 4 hours
- Before serving, stir in the spinach, and heat for 5 more minutes.
- Add the rice, coconut milk, water, and salt to a saucepan
- Bring to a boil and then cover
- Reduce heat to low and simmer for 40 minutes
- Turn off the heat and allow the rice to sit covered for 10 minutes
- Put rice ingredients in a rice cooker and let that do the job (that's what I did)