Slow Cooker Vegetable Korma
This was a perfect "I'm freezing my ass off in Minnesota " weeknight meal!
I was surprised at how filling it was! While it is a "slow cooker " recipe, mine decided to short out about 20 minutes into cooking! So, I transferred it to the stove and simmered for about an hour. It we DELICIOUS!!
1 large cauliflower, broken into florets
1 large zucchini sliced
2 large carrots, chopped
1/2 cup frozen green peas (sub for extra green beans if completely paleo)
1 cup green beans,chopped
1 cup sliced mushrooms
1/2 large onion, chopped
2 cloves garlic, minced
3/4 can coconut milk
2 T curry powder
1 T sea salt
1 tsp garam marsala
2 T almond mea
1. Throw it all in the crockpot!
2. Go on with your day!
Cook on low for 8 hours or high for 5 hours, until the mixture is very thick. Serve immediately or allow to cool completely.
What differs from a curry is that a korma is supposed to be more thick than liquid.
As with any stew or curry, this tastes better the longer it sits.
Refrigerate for up to one week or freeze for up to two months.