Slow-Cooker Winter Vegetable Coconut Stew
It has been cold this winter. Too cold. Most days I get home and just feel so chilled to the bone that I cannot imagine standing in the refrigerator that is my kitchen to cook dinner. That is why my slow cooker becomes my bff May-September. I set it up either the night before or in the morning and let it go all day. I come home to a hot, perfectly cooked meal that is ready to eat.
This is a recipe that I adapted from an American (Isa Chandra). I did not have to change too much because the ingredients are readily available in winter. The one thing I did do though, was alter it to be a slow cooker meal. It makes it not only easy, but the flavours just blend so nicely, and it becomes warming from the inside out.
Speaking of ingredients: I like a lot of spice. The spice is not necessary for this meal, but if you can handle some heat put it in: it goes beautifully.
Now a word about slow cooking. First, if you don't have one and you can afford $30, get to Warehouse and buy the Necessities brand one. It has three settings: low, high and auto, which is all you need, it is big enough for about 6 servings, and it works so well. The auto setting is really the key though, because it will get the unit hot enough to cook the onions - the onions are too overpowering otherwise - and then it cools down so that the flavours just gently fuse together.
For this recipe if you are in a hurry, everything can be chucked in and left to cook. If you have time brown the onions and sear the brussel sprouts for an added wow factor.
- Oil (if you have time to brown the onions and sprouts)
- 1 large onion, chopped
- 500g brussel sprouts, quartered
- 1 chilli, finely chopped (optional)
- 2 cloves of garlic, minced
- 5 cm piece of ginger, minced
- 1/2 a large swede, peeled and cubed
- 1 large carrot, sliced
- 1 cup dried chickpeas
- 1 can coconut cream
- Juice of 1/2 lemon
- 2-3 cups of vegetable broth
- Salt to taste
- Naan or roti to serve
- If you have time, sauté the onions in oil over medium-high heat until brown. Toss into the slow cooker. Then sauté the brussel sprouts until they are mostly seared.
- Alternatively, if you don't have the time, add all of the ingredients into the slow cooker and then add enough vegetable broth until it just barely covers everything. It is ok if some things are not submerged in liquid.
- Cook on Auto for at least 4 hours until the chickpeas are cooked. If you do not have an auto setting make sure to cook the onions and garlic first, and then cook on low for at least 6 hours.
- Serve hot with warm naan or roti.