real food. real life.
In December, our pretty little oven broke. It was a sad day. Extra sad because it was days before Christmas and we were about to host our first Christmas dinner for the family.
However, then, a couple months later there was a very happy day! The day it was fixed! Yay! We could bake bread again, roast vegetables, it was lovely.
The reason I bore you with this happy ending story is that while I was suffering through the cold winter months without a nice warm oven, I finally learned how to use a slow cooker. I say finally because we've had one forever and I completely ignored it. Seriously, never used it. It was a decoration in the cupboard. I had heard slow cookers were easy to use, I just never felt inspired to try it.
Well, during those months, I sure got to know my slow cooker! I even learned that yes, they are in fact easy and, with the right ingredients, can create awesomeness with very little effort! I am determined to post recipes on here that can show just that! Not using any pre-made condiments in the slow cooker, that really bugs me. You can use the natural flavour of vegetables, fruits, meats, and spices to create a flavourful dish!
It has been a little while now with a working oven, and I feel like I'm going through slow cooker withdrawal! I haven't used it much since and, I gotta say, I miss it! It is perfect for certain recipes. Like this one! Letting the curry flavours absorb into the chickpeas and sweet potato all day results in one flavourful, easy, healthy, and CHEAP meal! No lie - a can of chickpeas and a sweet potato aren't that expensive! Try it, so easy, simple, and tasty over a bed of brown rice. Yum, leftovers for lunch are calling my name!
Total Time: 5 minutes prep + 4-6 hours in slow cooker
1 medium-sized sweet potato, chopped
1 onion, diced
1 can of chickpea, rinsed
1 can of diced tomatoes
2 tbsp of following: garlic powder, ginger, cumin, tumeric
3 tbsp of curry powder
1-2 cups of vegetable stock
1 cup coconut milk
What to do:
1) Put everything in the slow cooker, stir, and press start! Haha, seriously, I didn't pre-cook anything. The beauty of vegetarian cooking. Cook on low for about 6 hours or on high for about 4 hours, or until potatoes are soft. Stir, often, if you can.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...