Resolutions….we all make them. Promises made to be broken. Whether the goals are realistic or not, we start out the year gung-ho to better ourselves.
Well I can help…it involves beer AND a crockpot!
It happens to be a vegan recipe I’ve been making for years from the food hard rocker, Betty Crocker! It’s easy, filling, flavorful, and good for you!
Fear not the vegan, beer brothers & sisters…I bring you enlightenment.
Spices, fresh ginger& garlic.
Curried Sweet Potato & Lentil Stew
3 cups 1″cubed peeled sweet potatoes
1.5 cups baby carrots, whole
1 small onion, finely chopped (1/4 cup)
3/4 cup dried lentils, sorted & rinsed
2 tsps olive oil
1tbsp curry powder
1tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1tsp finely chopped gingerroot
1 clove garlic finely chopped
1cup BEER
1cup vegetable stock
1(10oz) package frozen green beans,thawed
Mix sweet potatoes,carrots,onions & lentils in 3.5-6 quart slow cooker.
Heat oil in medium skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot & garlic. Cook 1 minute stirring constantly, forming a paste. Stir in beer & then veggie stock.
Adding BEER to curry paste.
Add liquid mixture into slow cooker.
Cover & cook on low setting for 5-6 hours or until veggies are tender.
Turn setting to high; add green beans. Cover & cook about 15 mins or until green beans are crisp-tender.
End results…yum & Cheers!
Serves 6. About 250 calories per serving.
• I used Smuttynose Pumpkin ale. A lager will always work, but a little spice & malt is nice!
•• I added crushed cumin & dill seed, and chili pepper flakes for a little more kick. I also added broccoli & portabella mushrooms-these get added 1/2 way through for a tender but not mushy texture.
•••Adding a spoonful of plain yogurt when served is a delicious way to balance the spices. It will then be Vegetarian, not vegan. But a tasty touch!
Recent Comments