is this burning an eternal flame?

i used my slow cooker to make tonight's dinner, which was indian vegetable curry with brown basmati rice.

i may have mentioned in an earlier post that i'm in love my slow cooker... well, i'm *still* in luv with him. ooops, i mean "it." IT, not him! haha, wow, that was a funny freudian slip, hunh?

well so what if i do love my slow cooker? what's NOT to love? you stick a bunch of ingredients in it in the morning, push its buttons (!!), and when you come back from a hard day's work of bringin' home the bacon, it's waiting for you with a piping hot dinner of goodness. AND, it's never upset with you if you come home later than you told it that morning.

yeah, mhmm, that's what i THOUGHT: you're thinking to yourself that not many *people* would even do that for you. aren't you? AREN'T YOU!!!

anyhoo, while you try to come up with a (pitiful) excuse as to why you, too, do not own a totally amazing slow cooker, i'll leave you with tonight's dinner recipe. enjoy!


Indian Vegetable Curry with Brown Basmati Rice

Curry
2 tbsps extra virgin olive oil
1 large onion, cut into 1/2" pieces
3 garlic cloves, minced
1 tbsp finely grated fresh ginger
3 tsps yellow curry powder
1 1/2 tsps salt, plus more to taste
1 1/2 cups vegetable stock
1 medium cauliflower, cut into florets
1 lb russet potatoes, peeled and cut into 1" pieces
1/2 lb green beans, trimmed and chopped
2 tbsps chopped fresh cilantro (or not...yuck!)

Rice
1 cup brown basmati rice
2 cups water or stock

Curry
Heat oil in a medium skillet over medium-high heat and saute garlic and onions until onions begin to brown, about 7 minutes. Add curry powder and salt, and saute for another minute. Deglaze pan with vegetable stock, making sure to scrape any browned bits from bottom of pan. Once mixture comes to a boil, remove pan from heat. Place potatoes, cauliflower, and green beans in slow cooker and then pour onion mixture over vegetables. Cover and cook for either 4 hours on high heat or 8 hours on low. If necessary, season to taste with salt.

Rice
Rinse rice a few times in cold water. In a medium saucepan, add rice and water (or stock) and bring to a boil. Cover and then simmer for about 40 minutes, or until water is completely absorbed.

Serve curry over rice and sprinkle with cilantro. Serves 4.