|soul-satisfying vegetable curry|
|the micro-brew of hummus|
Amounts: we have a large, oval crock pot, and this meal served 9 with leftovers. I'm sharing the amounts I used, so you may want to adjust for your own uses, and as always, use this as an outline and use ingredients that you like. Play with it!
2 8-ounce containers Roots Thai Coconut Curry Hummus
1 large can crushed tomatoes
2 cans coconut milk
1 TBSP turmeric
2 TBSP curry spices*
1 TBSP salt
Put curry base ingredients in crock pot, stir to blend, and set to high while you prepare the vegetables. Keep covered, and stir and cover again immediately after each addition below.
*we use a blend of curry spices at the studio - use your favorite blend or individual spices. Because there's some heat in the hummus, I'm not adding cayenne in this recipe (this time!).
1 cup cooked garbanzo beans
1 cup cooked lentils
dry thyme or basil
1 1/2 onions, thinly sliced
4 cloves garlic, crushed and chopped
1 medium sweet potato, diced
2 cups cooked collard greens, chopped
8 oz. 'baby bella' mushrooms, cut into quarters
2 cups broccoli flowerets
salt, pepper, additional curry seasonings
Heat about 3 tbsp vegetable broth in the skillet. Add the garbanzos and lentils. Season with salt and dry herbs. Saute 3-4 minutes, adding more broth if it dries out, then transfer into the curry base, which should be heating up.
Heat 3-4 TBSP olive oil in skillet on low, and add 1 cup of the onions and cook slowly over low heat until caramelized. Season with salt and turmeric (more for color), then transfer into curry base and stir.
Heat 1/4 cup vegetable broth in skillet, then add garlic, sweet potatoes and collards.Season lightly with salt and pepper, adding more broth if needed to keep pan moist until sweet potatoes and garlic soften. Transfer to curry base.
Heat 2-3 TBSP olive oil in skillet on medium heat. Add mushrooms, cut side down, to sear. Stir after a couple of minutes and add remaining sliced onion and saute until softened. Season lightly to tastes, then transfer to curry base.
Add broccoli to curry base and stir. Taste for seasoning balance, cover crock pot and let simmer for 15-20 minutes.
Serve over brown rice.