Slow Cooker Vegan Chicken Curry Stew

 

 

Sometimes slow cooker meals are the best, especially when it means you can get all your other daily errands down, save time on cooking in the evening, and you get to enjoy the aromas throughout your place during the day.

For this recipe, throw all the below ingredients in to a slow cooker, stir, and cook on low for 6-8 hours, stirring every 2 hours or so. Serve over rice, or with naan. I also topped mine with some fried onions.

  • 1 tablespoons olive oil
  • 1 cup diced onions
  • 1¬†package of beyond meat chick’n strips
  • 4 Tbsp curry powder
  • 2 TBSp garam masala
  • 1 tbsp ground ginger
  • 3 tbsp garlic
  • 2 cups tomato puree
  • 2-3 cups water
  • 1 fresh eggplant, diced
  • 3 cups diced fresh tomatoes
  • 1 cup uncooked quinoa

IMG_6010 IMG_6009

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s