I enjoyed reading Dancing Veggies for my latest Secret Recipe Club assignment. Amanda writes her “blog focuses on recipes that are simple and quick, with ingredients that can easily be found at the local market.” I couldn’t agree more. Aside from the eggplant and Garam Masala, I had everything I needed to make this Slow Cooker Coconut Curry recipe in my kitchen.
For someone who has started to purchase spices with an obsession most women I know reserve for purchasing shoes, one would think I would have encountered Garam Masala before now. On the contrary, I had no idea what it was or how easy it was to find. I actually found a bottle in the “specialty” spice section at my grocery store, but having done the research to know I had each spice I needed for the mixture, used this recipe to make some at home.
I halved the amounts to get closer to the one tablespoon needed for this recipe, knowing I would have one tablespoon to use and one tablespoon to save. Given my recent interest in baking oatmeal cookies, I will likely use my leftover spice to make Garam Masala Oatmeal-Raisin Cookies. Or maybe I will hold on to it to make some more slow cooker coconut curry once zucchini is in abundant supply this summer.
As someone who often feels as though I am fighting an uphill battle when it comes to eating more vegetables – despite my best intentions they just do not make it into more than one meal per day – I will be returning to Dancing Veggies for future inspiration. First up? Pineapple fried rice and rosemary thyme brussels sprouts.
Thanks for the inspiration Dancing Veggies, and thanks for the opportunity Secret Recipe Club. Enjoy!
- 2 pounds eggplant or other squash, peeled (if desired) and cubed
- 1 small to medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 thai chilis or serano peppers, seeded and minced
- 4 cloves garlic, minced
- 1 can (14.5 ounce) light coconut milk
- 1 can (6 ounce) tomato paste
- 1 tablespoon curry powder
- 1 tablespoon Garam Marsala
- 1-1/2 teaspoons salt
- Place the prepared eggplant or other squash into a slow cooker.
- Process the onion and peppers in a food processor until finely chopped. If you do not have a food processor, simply chop the vegetables by hand. Add to the slow cooker along with the eggplant/squash.
- Add the garlic cloves, coconut milk, tomato paste, curry powder, Garam Marsala and salt to the slow cooker.
- Stir everything together as best as possible and cook on low for four hours.
- Serve with rice or with naan.