I couldn’t wait any longer. It’s the end of September, beginning of october and all I really want to do is break out the crockpot and eat root vegetables. There are other things I also want to do, but not as desperately – like continuing to work on my mileage for running so that I can keep running through the winter (despite the lung exhaust of colder temperatures) and garden (!) – but that will NEVER happen on the road.
This did not turn out to be a pretty meal or food item. And so, I topped it with avocado and stuck it in a pretty bowl that I found and voilà – ugly food accessorized. On the upside, what did turn out great was the fact that it can be made in the crockpot, which is an immediate win in my book.
Red Curry with Root Vegetables
1 Tablespoon oil (I used an olive oil blend)
1 cup chopped sweet onion (white or even yellow would also work)
1 small tomato, chopped
1 cup cubed butternut squash (cut into 1″ cubes)
3 cups cubed sweet potato (cut into 1″ cubes)
1 head cauliflower – chopped (but save leaves for this!)
1.75 ounces red curry paste
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
2 cups 5 Tablespoons distilled white vinegar
1 and 1/2 cups “milk” (I used coconut almond milk by Blue Diamond)
salt and pepper, to taste
Directions: Place a medium skillet over medium heat and add onion and oil. Sauté until onion is tender. Add tomato to pan and cook until it begins to soften. Add to crockpot along with the squash, sweet potato, cauliflower, curry paste, turmeric, ginger, and water. Cover and cook on high for 1 or 1 and 1/2 hours, or until veggies are tender. Stir in milk and season with salt and pepper. Cover and cook another 30 minutes or until warmed through.
Makes: 4 large servings
Serving suggestions: in a pretty bowl, with quinoa, topped with avocado, etc.