You’d think the idea of going meatless on Mondays was devised by a health organization but you’d be wrong. It was actually the brainchild of an advertising man, Sid Lerner.
Sid used to be a big steak eater, but when his doctor told him that his cholesterol and blood pressure were way too high, he decided to use his professional marketing skills for the public good. Thus was born the movement he called Meatless Mondays, and it has become an international phenomenon.
You can eschew meat any day of the week, so why did Sid choose Monday? It’s the beginning of the week and serves as a timely reminder to reestablish healthy habits after a weekend of indulgence.
Join Sid and me and countless others in making Mondays a meat-free day. This curry will get you started — it’s a slow cooker recipe from Cooking Light. Their instructions call for 4 hours on HIGH but I found that my vegetables were done in about 3 hours. If you’re pressed for time on weekdays, make this on Sunday afternoon and refrigerate it overnight — it’s even better after a day or two when the curry flavors have had time to “marry.”
The first night we ate our curry with whole wheat couscous and naan; I’m serving tonight’s leftovers with brown rice. Champ likes really spicy food so I keep a jar of crushed red pepper flakes on hand. Me? No way. I need a dollop of plain Greek yogurt on mine just to soothe my sissy palate!
When daughter Lizzie made this she added a tablespoon or two of Thai green curry paste (in a jar in the Asian section of the supermarket) along with the curry powder. Like Champ, they like their food spicy. The green curry paste really doesn’t make it hotter, just currier. (Ha. I was dying to say that.)
1 Tbsp. olive oil
1 1/2 cups chopped onion
1 cup carrots, sliced 1/4″ thick
1 Tbsp. curry powder
1 tsp. brown sugar
1 tsp. fresh ginger, grated
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups (2 15.5-oz. cans) chickpeas, rinsed and drained
1 1/2 cups baking potato, peeled and cubed
1 cup green bell pepper, coarsely chopped
1 cup green beans (cut 1″ long)
1/2 tsp salt
freshly ground black pepper
1/8 tsp. ground red pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 (14-oz.) can low-sodium chicken broth
3 cups fresh baby spinach
1 cup light coconut milk
Heat oil in a large nonstick skillet. Add onion and carrot and cook 5 minutes or until tender. Add curry powder, brown sugar, fresh ginger and serrano chile and continue to cook for another minute, stirring constantly.
Place onion mixture into a slow cooker. Stir in chickpeas, potatoes, bell peppers, green beans, salt, pepper, red pepper, diced tomatoes and chicken broth. Cover and cook on HIGH for 4 hours or until vegetables are tender. Add spinach and coconut milk and stir until spinach wilts and mixture is hot.
Serve with brown rice or couscous. Top with plain Greek yogurt and/or chutney.
Serves 6 (each serving = 1 1/3 cups vegetable mixture)
WW PP Per serving: 7