Easy Vegetable Stew
I have a slow cooker which I use to throw a bunch of ingredients in that I want to cook over a long period of time so that I can have a meal waiting for me later in the day or evening. It’s perfect for people who are busy and don’t have time to do much at the stove. At the restaurant, I often times don’t have the patience nor the time to make something elaborate for myself. I want to eat healthy and quickly. So I actually lugged my slow cooker from home to the restaurant, figuring that I eat most of my meals at the restaurant anyways. A few days ago, I was craving a stew but am currently doing a short diet of veggies only. After gorging the weekend before, I wanted to stick to vegetables and lean meats. I decided to make a vegetable stew. What better way to eat a bunch of vegetables than to throw it all together in one pot and let it cook together for hours on low heat. Add some great spices to it and you’ve got yourself an amazing one pot wonder with a prep time of 5 minutes. Amazing isn’t it? Try this fullproof recipe that is healthy since it requires no fat/oil to cook with and is made of all vegetables. Please excuse the photography as I had to take it with my camera phone in poor lighting and did not have my actual camera :/
Easy Vegetable Stew
1 large zucchini diced
1 large purple eggplant diced
1 large tomato diced
half an onion minced
1 tablespoon minced garlic
2 tablespoon curry powder or paste of your choice (mine was yellow)
1/4 cup minced cilantro
1 tablespoon sliced ginger
1 cup of vegetable stock
salt and pepper to season
1. Throw everything together in the slow cooker.
2. Turn the settings to high temp and set for 2 hours cooking time.
3. If you have dry curry powder, you need to heat it up in a small pan with a little oil to bring out the fragrance of the curry before putting it into the pot. If you are using paste, simply add it directly to the pot.
4. Leave it alone for 2 hours or more and open it up when ready to eat:) Be sure to taste it and season before serving. Don’t add your salt beforehand as flavors/saltiness can intensify if left to cook and simmer for long periods of time. Season after everything is done and you are ready to eat.
5. I garnished mine with some cilantro.
It’s really that easy. Every busy woman or man should have a slow cooker at home. Think chili, stews, roasts, soups, etc. It’s amazing:)
Tip: If you have leftovers, simply leave in fridge. The vegetables are so soft you can smash them and turn it into a dip or spread on a sandwich or treat it like cold marinated vegetables and toss with a salad. Here, I used the leftovers later than evening and added into a mixed green salad with eggs, dried prunes and drizzled some olive oil and balsamic. It made a greaat salad topping:)