Connie's Corner

A recipe

This is day 49 of our "self-imposed" stay-at-home order here in Florida. I say self-imposed because in the end it really is up to us whether we comply or not.

Like many others, I have been experimenting with new recipes. Yesterday I decided try a curry dish that I made a while back, mainly because I had a sweet potato, one of the main ingredients. It is a crock pot recipe and since I had only one sweet potato and the recipe called for two, I halved everything. The time I made it before, I don't recall any bad side effects, even though I eat curry infrequently and sometimes spicy food upsets my tummy so beware if you have a spicy food problem. To me, it smells delicious while cooking and does get better with time. I had it over some brown rice, but will have the rest alone for lunches. Hope you enjoy it if you decide to give it a try.

African Peanut Curry (for the crock pot) serves 6

1 T olive oil
4 cloves crushed garlic
2 small yellow onions - chopped
2 sweet potatoes - diced
1 T curry, 1 tsp cumin, 1 tsp chili powder
2 cups vegetable broth
1 tsp salt (less depending on how salty your veggie broth is)
1/3 cup peanut butter
1-27 oz can crushed tomatoes
1-14 oz can chickpeas
1 diced red pepper
2 cups chopped spinach
1/4 cup chopped peanuts

Combine all ingredients in crock pot through the crushed tomatoes.
Cook on high for 5 hours or on low for 8 hours.
In last hour add chickpeas and red pepper.
Stir in spinach when ready to serve and top with peanuts.

Serve over rice, quinoa, orzo or eat alone. Even better when left in fridge overnight to meld flavors.