Save my name, email, and website in this browser for the next time I comment. Hi Nikki! It’s an easy-to-make and nutritious (!!) When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion.I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. Chop the cauliflower and potatoes and refrigerate separately (store the potato in water to prevent browning—drain before using).

I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. ), Swiss Chard Gratin (Vegan & Gluten-Free!). We serve this massaman curry over rice with both forks and spoons (you’re going to want to slurp up that sauce!). Your email address will not be published. Thai curry that’s packed with flavor and texture. I’m happy to report that the recipe made it into the book (page 31: Thai Vegetable and Peanut Curry ?) Gluten Free. Swap out the frozen green beans for a few handfuls of spinach or frozen peas. Healthy. I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. It’s so great hearing from you, and I hope you like the curry!! I’d love to hear what you’re cooking, and I’m happy to answer any questions! All of my recipes are naturally gluten-free. Serve the curry over rice or quinoa, and sprinkle with chopped peanuts and cilantro. Frozen green beans are also added for color and brightness (see substitution ideas below), along with roasted peanuts, which are traditional and provide texture. Thai vegetable massaman curry. large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. I also lightened up the curry base, using store-bought curry paste for ease and cutting back on the coconut milk. Find a ton of other slow cooker recipes in my book. Everyone wants to add this to our rotation! Scrape the mixture into a 4- to 7-quart slow cooker. Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow … I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. The base for this curry is made with red curry paste, onion, garlic and ginger. Add the cauliflower and potatoes, and toss to coat. @FromScratchFast. Pour the coconut milk mixture into the slow cooker, and add the green beans and peanuts. Using the slow cooker to cook this curry is very cheap, and using up my elderly vegetables is a great way to avoid waste. Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach.

Stir in the broth, tomatoes, fish sauce, tamari and brown sugar. Add the onion, and season with salt and pepper. Cover and cook until warmed through, about 10 minutes. Heat the coconut oil in a medium skillet over medium-high heat. Mexican White Bean & Chicken Soup (Slow Cooker or Stovetop!

It’s a flavor- and texture-packed one-bowl meal that’s comfort food at its best. Serve the curry with chopped cilantro and peanuts for sprinkling, along with extra sriracha for those who like it spicy. DIY Vegetable Frittata & NEW Craftsy Class!

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