Slow Cooker Thai Curry | Slow Cooker Vegetarian

Light coconut milk gives this Thai style slow cooker entree a touch of sweetness, which I find combines beautifully with the red curry paste, Yukon gold potatoes, cauliflower, chickpeas and chunks of butternut squash and other seasonal vegetables.

If you have a slow cooker and a programmable rice cooker that you can set to have the rice cooked and ready for when you get home, this model has a keep warm mode too, then delicious curry recipes such as this one are going to become regular treats in your house too.  

Cook on low for 6-7 hours

Slow Cooker Thai Curry | Slow Cooker Vegetarian

1 can (14 oz) light coconut milk
1/4 cup all-purpose flour
1-1/2 Tbsp red curry paste
1 large onion, chopped
4 small Yukon gold potatoes (8 oz), quartered
4 cups butternut squash cut to bite size cubes
4 cups cauliflower florets bite size
1 can (15 oz) chickpeas drained and rinsed
1 red bell pepper, cut into large pieces
1 cup frozen peas thawed (best added warmed through at the last minute)
3 cups cooked basmati rice
Garnish: fresh shredded cilantro

• Add coconut milk, flour and curry paste in the based of a 3-1/2 quart or larger slow-cooker and whisk to a smooth consistency.
• Stir in vegetables (except peas) and combine well to coat the vegetables in the liquid..
• Cover and cook on low 6 to 7 hours until vegetables are tender. 
• Stir in peas, cover and let sit 5 minutes. 
• Serve over rice; garnish with shredded cilantro.

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White Bean and Vegetable Soup | Slow Cooker Soup | Slow Cooker Vegetarian Recipes

This hearty soup is substantial enough to ward off chills, will form the basis of a meal in the depths of winter, yet it is still light and colourful enough to enjoy through spring or even summer.

For such a simple soup, the ingredient list looks rather long, but don't be put off – after 5-10 minutes preparation, you can forget about it until it is time to serve!  Aah... my favorite kind of easy slow cooker recipe!

If you are lucky enough to have a breadmaker and a slow cooker, then cooking meals in the cooler months gets a whole lot easier, doesn't it!  I love my slow cooker, and his best friend, the breadmaker - especially during soup season!

White Bean and Vegetable Soup

Serves 6-8

Cooks on High for 6-8 hours

2 cups dried haricot beans

4 cups boiling water

2 tsp instant chicken stock powder

1 x 14oz can diced tomatoes in juice

1-2 Tsp olive oil

3-4 bacon, chopped (optional!)

1 medium onion, finely diced

2 ribs of celery, thinly sliced

1 medium carrot, peeled and diced

1 Tsp dried garlic

½ tsp dried thyme

½ tsp dried basil

salt and pepper to taste

chopped fresh parsley or cilantro to serve

• Place the beans and about 8 cups of hot water in the slow cooker bowl and leave to soak over night.
• The next morning drain and rinse the beans and return them to the slow cooker bowl. Add the boiling water, chicken stock and diced tomatoes in juice.
• Heat 1 tablespoon of oil in a large frypan. Stir in the chopped bacon and cook for 3-4 minutes, stirring occasionally. Transfer to slow cooker when lightly cooked.
• Scramble fry the vegetables until softened and beginning to brown. Transfer to slow cooker once cooked.
• Stir in the the dried garlic, thyme and basil. Cover and cook on High for 6-8 hours.
• Season to taste and serving piping hot in large bowls sprinkled with chopped parsley.

 Enjoy with crusty warm rolls or grainy bread fresh from the breadmaker.

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