I’m back for another Meatless Monday recipe!
I knew I was going to come home late from kickboxing class tonight and I didn’t want to worry about cooking when I get home so I decided to use my handy-dandy Crock-Pot today…and maybe for the next few days. 😛 I started preparing our dinner in the afternoon and enjoyed the rest of the day. 🙂
Tonight’s recipe: Vegetable Curry
Ingredients:
- 16-oz. pkg. baby carrots (I only used half)
- 2 medium potatoes
- 1/2 lb. fresh green beans – cut in 2-inch pieces
- half green pepper, chopped
- half onion, chopped
- 1 tsp. of minced garlic
- 15-oz. can garbanzo beans, drained (I only used half)
- 14-oz. can crushed tomatoes
- 2 tbsp. minute tapioca
- 1 1/2 tsp. curry powder
- 1 tsp. salt
- 1 cup vegetable broth
- chili powder – optional (we like it spicyyy!!)
Directions:
1.) Combine all ingredients in the pot. Pour broth over vegetables and mixed well.
2.) Cover. Cook on High for 3-4 hours or on Low for 8-10 hours.
Easy Peasy! Dinner was ready when we got home from workout. It was perfectly cooked and tasted good! My husband and I enjoyed tonight’s dinner while watching the latest episode of Walking Dead. This show becomes less scary the more you watch it. 🙂
The Walking Dead…my husband LOVES horror movies. I hate them but have heard so many good things about this series, so I thought maybe it would be something we could watch together. I didn’t even make it through 20 min of the pilot it was creeping me out so much.
Such a wimp! Maybe I’ll give it another try…