I'm a big fan of the Crock Pot. It offers not just nostalgia, but an efficient way to cook a delicious and low-cost meal. The last one pot recipe I posted was Hunter Chicken, and if you want to read that post where I waxed rhapsodic about all things Crock Pot-related, you can click here.
Crock Pot dinners satisfy all my basic requirements of being easy, nutritious, economical, and delicious. And this is my favorite vegetarian recipe. It comes from Prevention magazine again, with a few changes and additions. You can assemble it in about 20 minutes in the morning, and it's ready when you walk in the door at night. Or when you walk into the kitchen, if you didn't leave the house.
1 can (14 oz) light coconut milk
1/4 cup all-purpose flour
2 1/2 Tbsp mild Indian curry paste (I actually use Patak's hot curry paste)
1 tsp curry powder
1/2 tsp salt
2 med Yukon Gold potatoes, peeled and cut into 1" chunks
1 med onion, halved and thinly sliced
3 carrots, peeled and cut into 1/2" slices
1 half cauliflower head, cut into florets
8 oz green beans, cut into 1 1/2 " slices
1 cup frozen peas, thawed
1 lg red bell pepper, quartered and cut into 3/4" wide strips
1. In Crock Pot or large slow cooker, whisk coconut milk, flour, curry paste, curry powder, and salt until smooth. Add potatoes, onions, carrots, cauliflower, and pepper. Toss to mix. Place beans on top.
2. Cover and cook on low 6 to 8 hours or until vegetables are tender. Stir in peas.
Serve over basmati rice. Garnish with fresh chopped cilanto, red pepper, and toasted almonds, if desired.
This recipe is healthy and low-calorie. Once again, I don't even use the fresh garnishes, but I'm sure they make it even better. I get the curry paste at Ralph's, and you can use any kind of potatoes, although Yukon Golds are very good.
That's my humble Crock Pot offering. And if you haven't discovered this blog yet, check out A Year of Crockpotting, which offers a recipe a day. There are so many I want to try that I can't keep up! Please tell us about your favorites in the Comments section.