It’s hot outside. Like, really hot. A
thousand hundred degrees hot.
So for obvious reasons, the theme for this month’s Recipe Redux is: “Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.”
At first, I couldn’t wrap my brain around this challenge because I’ve always associated those appliances with “comfort food” …the kind of heart and soul-warming meals that we’re none too eager to eat over the late fall, winter and chilly spring months, but that take a back seat during the lazy, hazy dog days of summer. Regardless of the calendar, however, busy schedules don’t take much of a vacation, and neither should eating well.
Here I took advantage of the summer produce approaching bumper crop proportions (i.e. zucchini, eggplant and yellow squash) and the convenience of a “set it and forget it” appliance (the slow cooker) and made a spicy, rich, yet somehow light curry. I made the peanut sauce a few days ago and used it in a spiralized zucchini (“Zoodle”) dish. Two days later I took it to a party to accompany grilled chicken skewers and used the remaining to whip up this easy-peasy curry. This peanut sauce is so delicious I almost want to bath in it. Almost. You can serve this curry on any type of starch or grain you like, but to keep it really carb and calorie-friendly, I suggest cauliflower rice. You can buy cauliflower already “riced” at most grocery stores, or save some money and use the method I use to make my cauliflower pizza crust... repurposing at its finest.
Vegan dishes aren’t always associated with the terms rich and satisfying, but I can assure you this is, making it worthy of keeping in your menu rotation all year round. Enjoy! 🙂
- 2 cups creamy peanut butter (Natural, with no hydrogenated oils)
- 1 (15 ounce) can lite coconut milk
- 1/2 cup water
- 1/4 c. fresh lime juice
- 1/4 c. lite soy sauce or tamari sauce
- 2 T. fresh ginger root (or ginger juice)
- 2 cloves garlic
- 2 T. hot sauce
- 3 cups zucchini, chopped
- 2 cups yellow squash, chopped
- 2 cups eggplant, chopped
- 3/4 cup yellow or sweet onion, chopped
- 2 garlic cloves
- 1 cup lite coconut milk
- 1 (15 ounce) can garbanzo beans, drained
- 1 (10 ounce) can diced tomatoes, drained (for an extra kick, I used diced tomatoes with green chilis)
- 2 tsp. garam masala
- 2 tsp. curry powder
- Garnish: chopped basil or cilantro
- To prepare the peanut sauce, place all ingredients (peanut butter through hot sauce) in a high speed blender and blend until creamy. Set aside.
- Spray the removable server of your slow cooker with cooking spray.
- Place onions and garlic in a food processor and process until fine.
- Place onion/garlic mixture in slow cooker and add vegetables, beans, tomatoes, coconut milk and spices. Stir to combine.
- Pour 1 cup peanut sauce over mixture and stir to combine.
- Set slow cooker on high for 2 - 3 hours or low for 4 - 5 hours.
- Ladle over warm cauliflower rice (or starch of choice).
- Garnish with basil or cilantro and serve.