I don’t remember I was this excited to make a meal before. I don’t count desserts, those are always exciting. But the thing is, I have been craving REAL food lately. Like, real dinner food – not just yogurt and cereal, which is what I’ve been having. Don’t blame me, eating that way is quick and easy and doesn’t require any prep. Plus it’s unlikely that the food will go bad! While with more real food, something that involves vegetables for example, they can go bad pretty quickly. Thankfully my overwhelming sweet tooth has been pretty tame lately and I bet intuitive eating is the cause of that – I am beginning to see that I need REAL dinners to stay happy and balanced! So here it is!
Why yes, you read that correctly. I used my crock pot for the first time! Finally! That’s why I was SO excited. I bought the crock pot a month or so before I moved out of my old apartment (crock pots are dirt cheap on Amazon, by the way). Since I’m now only living with one other person (not three, like I did previously) and our kitchen is nice and big – I am finally able to make dinner for myself! Yay! This curry recipe I found was the most interesting to me since I already had some of the ingredients and only had to buy some veggies to make it complete. So that’s how the lightened up Sweet and Spicy Vegetarian Curry came about!
The curry was not as much of a curry as I expected it to be. I’m not a huge curry eater (read: I never eat curry) but I expected it to have… I don’t know, a more curry flavor? But then again, I did adapt from the original recipe listed below and I did not add curry paste, just curry powder. If you do make this and want a more curry flavor, I do recommend you add more curry powder than you think you’d need or you can add curry paste. I just didn’t wanna go out and buy something I would only use for one recipe.
The recipe is very light and filling. But I did notice that my tummy did not handle something well and I’m going to assume it was because I used white rice (it’s the only one I’ had.. I’ve had it for a while too, haha I never make rice). I got bloated right away and I felt kinda “off” – almost like allergy symptoms but not intense, thankfully. I’m thinking I won’t be eating this with rice next time to see if rice was indeed the culprit since I’ve had all of the ingredients in the curry before. Maybe besides the coconut milk, but I use coconut flour quite often and I don’t see any adverse effects so I doubt that’s what it was.
Anyway, enjoy! 🙂
[ultimate-recipe id=”10514″ template=”default”]
WANNA MAKE YOUR CROCK POT COOKING THE BEST EVER?
Step your Crock Pot game up with the new Crock-Pot® The Original Slow Cooker Recipe Book. It’s full of great recipes sure to please even the pickiest of chefs. Just click the image below to get it. Enjoy! 🙂
More food pics..
All of the ingredients go in my handy-dandy slow cooker 🙂
6 hours later – voila! I do wish that I was home to stir it halfway through though, to make sure all of the veggies were equally covered. Tip for the future!
For some reason, I was mostly excited about the cooked celery in this recipe. I have no idea why. I think because when I saw it in the original recipe, something went off in my brain – like I had no idea what that was as a kid when I would eat something with cooked celery and NOW I know that’s how cooked celery looks like. It looks a lot different from fresh celery, in my opinion.
I enjoyed this except for the bloating from the rice. I do think I will also use curry paste next time or add more curry powder when I add in the coconut milk to make it taste more like curry. But then again, there’s a reason why I’m not a big curry eater – curry flavor is not my favorite, per se – so maybe this turned out in my favor.
Hope you have a great rest of your day!