Vegetarian coconut and peanut crockpot
Recipe (4 servings) ingredients:
- 2 tbs olive oil
- 1 tbs freshly grated ginger
- 2 garlic cloves minced
- 1 bunch fresh green onions diced
- 4 cups small cauliflower florets
- 2 carrots thinly sliced
- 1 red pepper sliced
- 1 can chickpeas, rinsed and drained
- 1/2 cup frozen peas
- 2 tbs Indian curry
- 1 tbs cumin powder
- 1/2 tsp red cayenne pepper powder
- 1 tbs paprika powder
- 2 tbs peanut butter
- 1/3 cup water
- 400 ml coconut milk
- parsley to garnish
- salt, pepper
In a large saucepan, heat the olive oil over medium heat. Add the garlic and ginger and saute for about 30 seconds. Add all the spices and toast for about a minute until the color is a bit darkened. Add the green onion, carrots and cauliflower florets and saute for about 10 minutes, until the florets start to turn a light brown.
Add in the coconut milk , the water, the peanut butter and stir well to combine. Add the sliced bell pepper. Simmer over medium heat for about 15 minutes. Add the chickpeas and the frozen peas. Season with salt and pepper. Continue to cook until the cauliflower florets become soft.
Garnish with fresh parsley thinly sliced and serve with basmati rice, quinoa or noodles and enjoy !
I am sure you will love this dish!
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