vegetable curry

You guys will love this. It’s done in a slow cooker. That means you can relax right up until dinnertime. Or, you can be like me and keep wandering around in the kitchen “thinking there’s something you need to do”.

I am such a creature of habit.

Except today. Today, I woke up in SEVERE pain. It feels like my ribs are in labor. Ouch. Not good. Hmmm, not sure what’s going on… I had a cough for a good month (I am bad about going to doc) that finally went away, and for the past few days I thought I just had a strained muscle. Ummm… not today. I think I got shot overnight.

So, I took an Advil.

I’m an Advil girl. It always seems to fix things. If they let me take Advil when I was in labor, I totally would have been fine.

As for my ribs… well, we’ll see what going on later. Yes, I will break down and go to the doc if it continues. I know y’all don’t want me out of commission- err, the kitchen.;)Okay now, since you heard read me complain, I will lighten your mood now. I need to tell you something funny my kid does. When she goes to the bathroom, she likes company. (She’s still a kid and has no clue about modesty yet) So, her favorite thing to “talk about” in the bathroom is “sparkle life” – a term she coined herself. (I need to trademark it) so… when I asked her what “sparkle life” is, she said, “You know, mommy- it’s when your heart and tummy get happy!”

I got all smooshy inside. I think that was sparkle life.

Anyway, so whenever she has to “go” she likes company to talk about all the parts of her day that she got sparkle life.

Her input on life certainly makes it less stinky.

Now:  It’s Hammer Curry time!

Sorry, momentarily lapse of era.  Who remembers MC Hammer? The dance? The pants? I saw him the other night while I was surfing around… he was on the religious channel. I think that’s why he’s floating around in my “sparkle-life-shot-in-the-ribs-Advil-and-coffee” mental state.

I’m a bit wacky today.

Once again I am also going to show you my step by step pics…. with my own commentary. Because that’s what’s nice about being the Village Cook/ Domestic Mama. I’m going to say whatever floats into my head.

These are carrots on a cutting board with my knife.

Duh. Actually, I wanted to show you guys that this is the best way to cut carrots for a stir fry or curry.  It creates more surface area for the sauce/flavor to adhere to.

My hubby was mad there was spinach in it. Sure, he’ll eat spinach burgers, spinach bake, spinach balls, egg and spinach cups and spinach and cheese ravioli but he made “that face” when he saw me add spinach to this.


He ate it and enjoyed it anyway. I served mine with a fork on top of a bed of rice. 🙂

vegetable chickpea curry
Recipe Type: main dish
Prep time: 15 mins
Cook time: 5 hours
Total time: 5 hours 15 mins
Serves: 6
  • 2 carrots sliced
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups potato, cubed
  • 1 cup diced green pepper
  • 1 cup green beans
  • 1 cup cauliflower
  • 1/2 cup sliced zucchini
  • 3 cups canned chickpeas (garbanzos) rinsed and drained
  • 1 can diced tomatoes
  • 1 can chicken broth
  • few handfuls baby spinach
  • 1 cup coconut milk
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoons curry powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 3 tablespoons butter
  1. Melt butter in a pan, and saute the onions in it until tender.
  2. Place onions in a crock-pot. Add remaining ingredients, EXCEPT spinach and coconut milk.
  3. Place on high for 5 hours.
  4. Before serving mix in the coconut milk, and spinach.
  5. Continue to cook until spinach wilts, salt to taste.
  6. Serve with rice.
  7. Optional: you may add cooked chicken or shrimp for a non vegetarian meal.



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