Curried Sweet Potato & Vegetable Soup | Slow Cooker

sweet potato curry

Don’t give me that look.  I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner.  Would most bloggers be posting this one in October?  Probably.  But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it.  Because it sounded good.  And we’re still getting some June gloom around these parts so I don’t feel too bad about it.

Another reason I don’t feel too bad about it?  Because it was omg good and creamy and rich and…wait for it…pretty darn healthy!  That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such.  And you could probably cool some of this off for the baby too!  The other fabulous thing about blended soups?  Not having to chop up all of the veggies into bite sized pieces.  This is a lazy girl’s soup too.

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce.  If you don’t have a TJ’s, first of all, I’m sorry.  But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste.  Add and adjust as needed.

While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.

Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around.  You’re going to want to try it…

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 cup carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cups lentils, cooked
  • 2 cups chickpeas (or 1 can), cooked
  • 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
  • 1 cup vegetable broth
  • 1 cup milk
  • Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
Instructions
  1. Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
  2. Stir in milk and let cook for another 5 minutes or so
  3. Use an immersion blender to blend, or transfer to a blender and blend
  4. Top with desired garnishes and enjoy hot

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

 

 

Slow Cooker Coconut Curried Vegetable Soup

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

You’re going to laugh at me.  My first recipe back and I’m posting soup in the middle of July.  I can’t help it.  I love me a good soup year round.  Especially one that’s a throw and go in the crock pot.  But here’s the deal with this soup.  It’s actually quite yummy chilled too.  Let’s be honest, that was not my original intention, but I took a bite of it before warming up the leftovers the next day and I ended up eating the whole thing without warming it up.  So let’s pretend I intended it that way.

A soup is also a really good way to get a ton of healthy veggies in for a meal without feeling like you’re eating…well…a big plate of veggies.  It’s like having a salad, but better and more filling.  Especially with the garbanzo beans for some serious substance.  Even my kiddo seemed to like it {but be warned…it’s a little spicy}.

So think about it.  Soup in the summer.  Or pin this one for when October rolls around and the chill comes back into the air in the evening.  It will be sooner than you think.  Michael’s already is putting out their Halloween decorations {yes really}.

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

Slow Cooker Coconut Curried Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 lbs zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 red bell peppers, seeded and chopped
  • ½ yellow onion, chopped
  • 1 can garbanzo beans, drained
  • 1½ T preminced garlic
  • 4 cups vegetable stock
  • 1 T lemon juice
  • 2-3 T curry powder
  • 2 t cumin
  • 1 t cayenne pepper
  • 1 t coriander
  • 2 t salt, plus more to taste
  • 1 t pepper, plus more to taste
  • A pinch of cinnamon
  • 1 cup coconut milk
Instructions
  1. Put everything except the coconut milk in the slow cooker and cook on low for 3-4 hours or high for 6-8 hours.
  2. Use an immersion blender to blend the soup, or transfer contents of slow cooker to a blender in batches and blend.
  3. Stir in coconut milk.
  4. Cook for an additional 10 minutes, then serve.
  5. Soup can also be refrigerated at this time and served cold.

 

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

 

Fish Biryani

Fish Biryani | Little Kitchen, Big Bites

The more I read from other food bloggers, the more I see how large and awesome this community is.  It was from one of these fabulous blogs that I discovered The Daring Kitchen, where food bloggers unite and each put their own spin on the same recipe once a month.  And this month, I was lucky enough to be accepted to join them.  I’m so excited to be a part of this group and to be inspired by their challenges in the future…so expect a new Daring Kitchen post each month!

This month’s challenge revolved around making biryani.  My first thought on this was *what the heck is that?*  My second thought was *this is exactly why I wanted to join this community…to learn about recipes I’ve never even heard of before.*  {Someone made it on a rerun of Chopped that I was watching the next day and I decided it was fate}  Then I figured out that biryani is basically a special kind of curry and I jumped for joy.  I love me some curry.  It’s basically a mixed rice dish with a thick curry, distinctive to South Asia, that you can make with a variety of meats, or make it vegetarian.

I decided to go for the fish recipe that Grace shared with us {Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!}, with a few extra veggies and some changes and simplifications on my end.  Because I couldn’t find all of the ingredients in my grocery store.  And because I can’t leave well enough alone and just roll with any recipes.

Fish Biryani | Little Kitchen, Big Bites

 

Fish Biryani ~ A Daring Cooks Challenge
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large can whole stewed tomatoes
  • 1 t turmeric
  • 1 t cumin
  • 1 t coriander
  • 1 t curry powder
  • 3 jalapeno peppers
  • 1 T preminced garlic
  • 1 onion
  • 2-3 T olive oil
  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 2 - 14 oz cans coconut milk
  • 2 green bell peppers, cut into bite sized pieces
  • 1 lb tilapia, cut into 1 inch (2½ cm) pieces
  • 1-2 t salt
Instructions
  1. Blend the tomatoes, turmeric, cumin, coriander, curry, jalapeños, garlic, and half of the onion to a smooth paste.
  2. Thinly slice the remaining onion and fry it in the olive oil over medium high heat until lightly browned. Stir in the rice and fry for 2-4 minutes. Add the coconut milk. Cover and simmer for about 5 minutes, or until the rice is half cooked.
  3. Add the paste, bell peppers, fish, and salt. Cover and simmer over low heat for 10 - 15 minutes or until the rice has absorbed all of the cooking liquid.

Fish Biryani | Little Kitchen, Big Bites

 

Slow Cooker Curry Chicken Wraps

Slow Cooker Curry Chicken Wraps | Little Kitchen, Big Bites

Annnnnnnnnd we’re back.  In the slow cooker that is.  I really thought that I was just going to cook my chicken in the slow cooker for this one, and then pull it out and move forward with the recipe.  I wasn’t even really going to mention it.  But, of course, it became evident that it was best {read: easier} to just do the whole thing in the slow cooker and wrap it all up in a tortilla in the end.  Mostly because I’m lazy.  But everyone could use a little less time cooking and a little more time getting things done {read: watching Homeland}, right?

I really enjoyed these.  Like a lot.  Like enough that I would make this for myself and eat it for lunch every day for a few weeks.  It was delicious hot, right out of the slow cooker, but I took the leftovers to work the next day and it was just as good, if not better, cold.  But I’m a huge curry fan, so it’s not a big surprise that this may be my new obsession.

And on top of everything else, it was surprisingly healthy.  I didn’t intend it to be, but it just turned out that way.  And instead of putting the mixture in a tortilla, you could roll with a whole wheat pita, some whole grain bread, or just eat it plain.  I’m also thinking about mixing up a different version with quinoa instead of brown rice {if you’re going to do this, just adjust the cooking time a touch…quinoa takes longer in the slow cooker than rice does}.

This recipe is just a small portion.  It makes enough for two people to have dinner {one man and one pregnant lady…so large portions} and enough for lunch leftovers the next day.  If I made this again, I’d probably double the recipe and have enough for several days worth of leftovers after!

Slow Cooker Curry Chicken Wraps | Little Kitchen, Big Bites

Slow Cooker Curry Chicken Wraps
Author: 
Recipe type: Wrap
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 large boneless skinless chicken breast
  • 2 T curry powder
  • 1 t chili powder
  • 1 t garlic powder
  • 1 can {14 oz} chicken broth
  • ½ cup nonfat plain greek yogurt
  • 4 stalks celery, chopped
  • 2-3 T dried cranberries
  • 2-3 T sliced almonds
  • ¼ cup red seedless grapes, cut in half
  • ¾ cup brown instant rice
  • 4 flour tortillas {or whole wheat pita, or whole wheat bread}
Instructions
  1. Place the chicken in the slow cooker and pour the chicken broth and spices over chicken.
  2. Cook on low for 7-9 hours.
  3. Shred chicken.
  4. Stir in yogurt.
  5. Add celery, cranberries, almonds, grapes and rice.
  6. Turn the slow cooker to high and cook for an additional 1-2 hours, or until the rice has absorbed the liquid.
  7. Serve hot, rolled into tortillas or on pita or toasted bread. Or, refrigerate and serve cold.

Slow Cooker Curry Chicken Wraps | Little Kitchen, Big Bites

Slow Cooker Coconut Vegetable Curry

I have a serious love affair with curry.  There is nothing better to me than sweet and spicy curry on top of a mountain of white rice.  All of the flavors and spices and textures meld together into nothing but happiness.

So when I found this recipe for an easy coconut curry with minimal ingredients from one of my very favorite cooking blogs, Pinch of Yum, I jumped on it and modified my little crock pot loving heart out.

 

Slow Cooker Coconut Vegetable Curry
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bunch asparagus
  • 1 cup broccoli
  • 1 cup sugar snap peas
  • 1 cup cauliflower
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 can chickpeas, rinsed and drained
  • 1 small can bamboo shoots, drained
  • 1 small can water chestnuts, drained
  • 3-4 T curry powder
  • ½ t red pepper flakes
  • 1 t chili powder
  • 1 t black pepper
  • 1 t cumin
  • ½ t nutmeg
  • 1 t cinnamon
  • 1 T garlic powder
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 T cornstarch
  • Cooked white rice for serving
Instructions
  1. Chop up all vegetables into bite sized pieces and add them into your crock pot with canned vegetables.
  2. Add all spices, including curry powder, red pepper, chili powder, black pepper, cumin, nutmeg, cinnamon, and garlic. Reduce or omit red pepper flakes or chili powder if you prefer a less spicy dish.
  3. Pour vegetable broth over the top.
  4. Turn the slow cooker to low and let it cook for 6-8 hours.
  5. Come back and stir in the coconut milk and cornstarch. Let it cook for another 20 - 30 minutes.
  6. Serve over cooked white rice.

 

 

 

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