017: crockpot fun: curried vegetable soup/stew/whatever

I’m trying to learn how to eat normally again. This is a post for another day, really, but when I don’t feel well mentally I tend to fall back onto ‘don’t eat all the things’ because of my past, which is really fucking annoying when you’re all about the body positivity. So I dug out my crockpot I bought years ago and used maybe five times, just to see if I can make it work this time.

I’ve made two things and I think I’m gonna keep transcribing the recipes here since I adapt them a lot, downsize, and so forth, and simplify and want to remember what I did and how. Plus simple is awesome when food and cooking is so hard that you’ve eaten the exact same veggie burger every day for weeks straight because what is even energy?

Here’s the original recipe for this one, if you want the real deal.

I did it like this:

A bit of vegetable oil
1 onion, diced
4 small (or 2 big) carrots, sliced
1 bell pepper, sliced
a head of broccoli (about 200-250 grams), chopped
1 can (400 ml) crushed tomatoes
250 ml water + 1 buillion cube
about 100 ml cream or coconut milk (I used cream because I had some, and coconut milk only come in 400 ml cans)
a handful of baby spinach
a bit of salt
0.5 tbsp curry powder
0.5 tbsp brown sugar
2 cm piece ginger
a bit of crushed garlic (I now get it frozen, already minced! it has changed my life!)
a bit of chili powder
some black pepper

Do these things:
Sautee the diced onion in some oil. When translucent, add curry, brown sugar, ginger, garlic and chili powder. Cook until fragrant, and transfer to the crockpot.

Add veggies, the can of tomatoes, chickpeas and salt. Also add water + buillon cube. Stir. Cover and cook on high for 4 hours.

When it looks and tastes done, stir in spinach and cream/coocnut milk, and cook until the spinach has wilted.

Serve as soup or as a stew with basically anything. I used gluten free bulgur, which is made from corn, and I’m not entirely sure if it counts as bulgur tbh. But it’s good and much cheaper than quinoa so I’m here for it.

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