The Broke Vegan

Laughter and Spinach are the Best Medicines

CrockPot Diaries: Tandoori Spiced Potatoes and a Whole lotta Greens

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I have to say – this is probably one of my favorite recipes to come out of my crockpot experiments. Probably (read definitely)  that is because I actually followed the instructions in my cookbook, and didn’t try to get fancy by substituting ingredients.

It’s like I actually…..followed directions or something?!

This recipe came from one of my Christmas cookbooks, “Quick and Easy Vegan Slow Cooking” by the incredibly talented Carla Kelly. Carla does a great job of not over-complicating the prep work involved in crock-potting (yes – it’s a verb now) – and she’s traveled around the world – so many of her recipes are internationally inspired. Since I adore Indian food – I thought I’d give this a whirl! I was not disappointed!

Ingredients:

1/2 onion (diced)

2 garlic cloves (minced – which is really like dicing but OK)

1 tablespoon fresh grated ginger (ahem – I used powdered ginger – it was fine)

1 tablespoon curry powder

1/2 teaspoon salt

4 potatoes – cut into 1/4 inch cubes. Guesstamate on this – just keep them relatively uniform (Yukon is recommended for their firmness – but if you like a mushier dish – you could probably use sweet potatoes)

3/4 cup veggie stock/broth

1/2 cup coconut cream or full fat canned coconut milk (OK – so – my local grocery store didn’t have a ton of selection – so I just picked up (the only) can I could find. It seemed to work – a little runny – but it was close enough for government work)

4 cups spinach – chopped

Directions:

1. Dump everything into crock pot! (Except spinach) – Apologies in advance, and, the #1 reason you should by Kelly’s cookbook is that she does a much better job in explaining all this than I do. Consider my blogs the “spark notes versions”

2. Stir – some veggies will be left uncovered by broth – DON’T PANIC!! it’s ok 🙂

3. Cover & set to low for 6 hours

4. Do grad school homework and play with family pet.

6 hours later…..

5. Add the spinach (bet you forgot about that – didn’t you!) – I added more than 4 cups. Way more than 4 cups. I like spinach – Don’t judge me!

     – Add the spinach a little bit at a time, stirring between each. You want to let it wilt down before adding more.

6. Post-spinach – VOLIA!

 

 

 

 

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It was good – it was really, really good. I ate the entire thing in about 3 days. Nice and spicy – but mild thanks to the coconut milk.

It cost me about, maybe 8 bucks for the whole meal, and it was 4 decent sized servings. That’s $2 per serving!

The Broke Vegan strikes again!!

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Author: asabilia

A 20-something outside of NYC - my mantra - "eat without violence...cheaply"

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