This may not look like the most appealing dish, however let me tell you your stomach won’t mind how it looks.
Many years ago I worked at a guest ranch in the Colorado Rockies, cooking and washing a few dishes too, actually a lot of dishes. I guess I can say that was probably my first working experience with cooking. I had cooked some growing up, but I mostly baked.
At this ranch one summer we had a large group from India come and stay for six weeks. Upon their request we had to cook some Indian dishes and this was my first introduction to Curry. Let’s just say it was not my first choice for flavoring my chicken. Perhaps that was because we had to make the same dish over and over again for our quests along with a few other recipes, so the repetition was monotonous. Canned peas were another one of their requests and to this day I still can’t eat canned peas.
Flash forward to 2012 when I became more creative in my meals and discovered I now enjoy several Indian dishes and curry is now one of my favorite spices. I guess my taste buds grew up along the way. My Winter Soup is a well seasoned hearty soup with Curry, check it out.
Chana Saag, of which I still don’t know how to pronounce correctly, what is that? Chana is chickpeas and saag is spinach. In this recipe it is a whole pound of spinach and the flavor and texture of the chickpeas tops off the curry, cumin and coriander. Legumes and greens, full of protein, vitamins and minerals.
This Chana Saag picture prior to spending the day slowly being roasted looked pretty good, fresh and Christmassy, oops it’s May, not December.
Crock pot meals are not only full of flavor from cooking all day, allowing the spices to meld, they are a working girls best friend to be able to come home and have your dinner all cooked and almost ready to eat.
Wouldn’t you want to let your crock pot do the cooking and sit down to this for dinner this week?
adapted from Vegan Slow Cooker cookbook.
Prep Time: 20 minutes
Cook Time: 6 minutes