Don't forget to enter my super ridiculous Titika Reversible Poncho giveaway! As you wish, my peeps!
A colleague of mine brought in this dish a few weeks ago and I nearly died. When she told me how easy it was to make, I didn't believe her- until I tried it myself!
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| RI. DIC. |
2 large sweet potatoes, chopped into cubes
1/2 a head of cauliflower, chopped
1 jar of strained tomatoes
1 can of chick peas (including the chick pea juice- that sounds gross- you know what I'm saying)
1 medium onion
1 small jar of your favourite curry paste (I used Patak's Madras- you can use a large jar for thicker curry with more spice)
A hearty handful of spinach (fresh or frozen)
1 cup of water (you may need more depending on your desired consistency)
Optional:
2 cups short grained brown rice (makes approximately 3 cups cooked) OR Naan Bread
1-2 tbsp plain 0% greek yogurt (to top)
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| These suckers were massive! I bought 4 but only needed 2. |
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| Strained tomaters are usually with the pasta sauce, but I've also found them with the canned vegetables! |
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| I am o.b.s.e.s.s.e.d. with PCGY. I tried to get my fam to buy into using it in place of sour cream in the summer- they thought I was a huge weirdo. And, they were right. |
Put Chick Peas (with juice), cauliflower, sweet potatoes, strained tomatoes, onion, water, and curry paste into a slow cooker. Cover, let slow cook on high for 3 hours (or low for 6-7 hours). In the meantime, cook brown rice in rice cooker. Remove slow cooker cover, add spinach and let wilt for approximately 10 minutes, or desired spinach consistency. Serve over brown rice or Naan, and a spoonful of greek yogurt (this helps if it is too spicy!)!
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| Not pictured: my drool. It's in there. |
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| Helllllllllllllls yes. |
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This made about 8-9 servings!!! We had some for dinner and I put the bottom 4 away for lunches/dinners this week- the top 2 containers I decided to freeze. They'll likely get 4 more servings with rice! |
