I want to make this recipe:
Mixed Vegetable Coconut Curry Ingredients:
1 tablespoon vegetable or coconut oil
3 cups cubed (1/2 inch) peeled carrots (about 4 medium)
2 onions, finely chopped
2 stalks celery, diced
4 cloves garlic, minced
1 tablespoon minced ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cracked black peppercorns
½ teaspoon ground turmeric
1 bay leaf
1 can (28oz) diced tomatoes with juice
4 cups (1 inch) peeled winter squash
1 cup coconut milk
1 red bell pepper, seeded and diced
1 long red or green chile pepper, seeded and minced
Instructions:
In a skillet, heat the oil over medium heat.
Add the carrots, onions and celery and cook, stirring until softened, about 7 minutes.
Add garlic, ginger, cumin, coriander, salt, peppercorns, turmeric and bay leaf and cook, stirring for 1 minute.
Add tomatoes with juice and bring to a boil.
Transfer to slow cooker stoneware.
Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours.
Add coconut milk, bell pepper and chile pepper and stir well.
Cover and cook on High for 15 minutes, until peppers are tender.
I was thinking to have on high for 3 hours but then I realized that I have a meeting tomorrow and that I don't have time for it to stay for 3 hours.
How long would you boil it in a normal pot??
Please help!
Mixed Vegetable Coconut Curry Ingredients:
1 tablespoon vegetable or coconut oil
3 cups cubed (1/2 inch) peeled carrots (about 4 medium)
2 onions, finely chopped
2 stalks celery, diced
4 cloves garlic, minced
1 tablespoon minced ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cracked black peppercorns
½ teaspoon ground turmeric
1 bay leaf
1 can (28oz) diced tomatoes with juice
4 cups (1 inch) peeled winter squash
1 cup coconut milk
1 red bell pepper, seeded and diced
1 long red or green chile pepper, seeded and minced
Instructions:
In a skillet, heat the oil over medium heat.
Add the carrots, onions and celery and cook, stirring until softened, about 7 minutes.
Add garlic, ginger, cumin, coriander, salt, peppercorns, turmeric and bay leaf and cook, stirring for 1 minute.
Add tomatoes with juice and bring to a boil.
Transfer to slow cooker stoneware.
Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours.
Add coconut milk, bell pepper and chile pepper and stir well.
Cover and cook on High for 15 minutes, until peppers are tender.
I was thinking to have on high for 3 hours but then I realized that I have a meeting tomorrow and that I don't have time for it to stay for 3 hours.
How long would you boil it in a normal pot??
Please help!
