One of my biggest food weaknesses is yellow curry. I love the combination of spices and sweet coconut milk, and always rationalize my consumption of it by thinking about all the nutritious vegetables that are floating around inside my bowl. However, I know that restaurant curries can be full of fat and unnecessary calories. I’ve been hitting barre fitness class four times a week lately, and I am not going to waste my time there by coming home and essentially chewing on a big piece of coconut fat. So, I set out to create a curry recipe with no added fat or oils, and I think I did a pretty good job. The coconut milk makes this dish rich enough, and I reason that the added oil is just a result of having to use a pan over high heat. I eliminated the need for any stir frying by converting this over to a crockpot recipe.

Sure, it takes a couple of hours to make, but I discovered that there is nothing more satisfying on a fall morning than waking up to the smell of this delicious curry. I took it to work with some steamed rice, and it was amazing.

No-Hurry Veggie Curry

3 cloves garlic

1 c. vegetable broth

1 can of light coconut milk

1 TBSP curry powder

3/4 tsp tumeric

1/4 tsp of red chili flakes

1 TBSP soy sauce or tamari

1 tsp ground ginger

2 TBSP brown sugar

juice from 1/2 a lime, squeezed

1/2 a cup of fresh peas

4 medium potatoes, cubed

1 small head of broccoli, cut into bite-sized pieces

1. Rinse and chop all vegetables, mince the garlic. Prep your slow cooker

2. Whisk together all of the spices and 1 cup of hot vegetable broth. Add the other ingredients except the vegetables, stir well. This is the point where you can taste the sauce and adjust its spiciness.

3. Add vegetables and stir.

4. Cook on low heat 6 hours to overnight.