Dust off the slow cooker early in the day and slow-simmer a gluten-free vegan curry brimming with healing ingredients- shredded cabbage, garlic, onion, apples, fennel and coconut milk. The kitchen – and you – stay cool. And dinner is done.
2 tablespoons light olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed
To add in later:
1 cup coconut milk, more if needed
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste
Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro.
Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.
Cover and heat through an additional 15 minutes or so.
Serve spooned over fragrant hot cooked rice.
Makes 4 servings.
Full fat coconut milk provides the creamiest result. But if you prefer less rich, use light coconut milk.