Slow Cooker Cilantro Potato and Pea Curry

This morning the thermometer read -0 degrees. I’ve seen -3 before, even -15, but -0? I was tempted to see if the thermometer was broken, but by the time I went to check again it had moved to the single digits, and stayed put. Days like this are divided into necessary chores. Hauling wood, stacking wood, tending fires, and (squeezed into the itty bitty moments between) cooking. For those of you unfamiliar with my family’s third child (aka, Home Sweet Home) we live in a very old house. Our 250-year-old colonial is heated solely by wood. For 6 months of the year I am LUMBER DISHY! Tender of Fires, Hauler of Wood, and Central Heater. Daily I haul wheelbarrows of wood into the house and do everything necessary to keep our all-important fires stoked. PROS: I don’t need a gym membership. We save a boatload of $$$. CONS: Challenging MENIERE’S DISEASE! (always fun) and less time and energy to devote to cuisine. But fear not, friends! Days like this are made for slow cooking.

Oooh slow cooker, how I love thee! Your slow and steady heating. Your wafting aromas. The way you make each day worry-free, happy in the knowledge that DINNER WILL BE READY, even when I’m not! Friends, regardless of your own weather, the cold or lack thereof, it’s time to show your own slow cooker some low-sodium love. In the form of tender potatoes and peas simmered in a coconut-scented tomato-y broth, flecked with onion, garlic, and (my favorite) cilantro. Heaped over a mound of steaming brown rice it’s a bellyful of warmth and a bowlful of unforgettable goodness, especially on a day spent wearing leather gloves with your head in a wood stove. AHHHHHHHHH.

As in the past two slow cooker recipes, Minestrone Soup and Sweet Potato-Black Bean Chili, I’ve used V8 Low Sodium Vegetable Juice in lieu of broth, but you can of course substitute stock or water if desired. I used Yukon Gold potatoes here, but any (white, red, etc.) should be fine. One last reminder about curry powder. Many makers bulk up their seasoning blends with SALT (booo!); read labels carefully to make sure yours is salt-free.

Adapted from The Everything Vegan Cookbook.

Serves 8.

SODIUM CONTENT: 145 mg per serving

INGREDIENTS

1 large onion, diced
6 cloves garlic, minced
2 c. low-sodium vegetable juice
1-14-oz. can lite coconut milk
6 T. no-salt-added tomato paste
8 medium potatoes, cut into 1-inch cubes
3 c. fresh or frozen green peas
2 T. low-sodium soy sauce, Bragg Liquid Aminos, or Coconut Aminos
2 T. plain, unflavored rice wine vinegar
2 T. no-salt-added curry powder
1 T. agave nectar
1 t. ground ginger
freshly ground black pepper to taste
1/4 c. chopped fresh cilantro

DIRECTIONS

Place all ingredients EXCEPT CILANTRO into the slow cooker. Stir well to combine, cover, and set to high. Cook 6 hours. Before serving, stir in cilantro. Serve hot. DIG IN!

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10 Responses to Slow Cooker Cilantro Potato and Pea Curry

  1. Gorgeous! I’d kill for a bowl of that right now. The cilantro is calling to me. So is your wood stove, too.

  2. Beth DuBois says:

    We tried this last night & it is delicious!!!! Thank you!

  3. Sherry Fransioli says:

    Christy,
    I haven’t tried this latest recipe yet but I do have a question.
    Last night we made your lasagne — one of our favorites — and, how do you shred fresh mozzarella? Ours usually comes out to be small blobs.
    Got your cookbook for Christmas and love all your recipes.
    Thanks,
    Sherry

    • Christy says:

      Hi Sherry! WOW! So glad you’re enjoying the recipes so much – that’s terrific!

      As for the mozzarella, I used to grate it by hand. I’d typically cup it in my palm and press as hard as I could against our (cheap) metal grater. I never had success w/ the food processor – the super soft texture would gum it all up. It used to come out fairly blobby for me too. I think it’s just the nature of the “fresh” water-packed (lower sodium) product.

  4. Rocky Raccoon says:

    Hello, Long time lurker 1st time commenter. Made this on Monday and meatless Monday turned into meatless 1st week in March. Great recipe, I added chickpeas, red bell pepper and tofu…oh yeah, and more curry powder.

    Regarding Bragg Liquid Aminos: Do you not need to use as much? Because at 160mg/0.5tsp that would be 1960mg/2Tbsp. That’s more that twice as much as some low sodium soy sauces. I have been wondering why Bragg is touted as a low sodium alternative?

    Sherry, Don’t know if you’ll check back here, but I have read that if you put the mozzarella in the freezer for 15-20min. it will firm it up for grating.

    • Christy says:

      Hey Rocky! Glad you’ve been enjoying the site; thanks for taking the time to comment.

      I use Bragg Liquid Aminos for two reasons: 1) because there’s no salt added and 2) because it’s certified non-GMO. It’s definitely higher in sodium than many low-sodium soy sauces, but I like it better. I have also used coconut aminos which is very low in sodium (much lower than Bragg) but just don’t like the taste as much.

      Take care!

  5. Jennifer says:

    Hi there, Love the site!! wondering what you consider a serving size when you post the nutritional info? 2 cups? I do love that you post the nutritional info, it makes it easier to input it into My Fitness Pal.

    • Christy says:

      Hi Jennifer! Thanks so much for your email. I don’t know the exact serving size (I’m sorry I just tend to eyeball these things) but I would guess you’re about right in thinking 2 cups. I will try to be more disciplined in calculating precisely, but it tends to be so messy.. hahah. Hope this helps!

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