Curry pastes vary in 'heat' and amount of salt; use your favourite. Pumpkin purée adds a creamy texture to this hearty vegetarian dish. Serve with naan or brown rice
Cook on High 3 to 4 hours or Low 6 to 8 hours
4 cloves garlic, minced
1/4 cup (50 mL) each Ontario Honey and red curry paste
2 tbsp (25 mL) fresh lemon juice
2 tsp (10 mL) minced fresh gingerroot
2 Ontario Sweet Potatoes, peeled and cubed
4 cups (1 L) peeled cubed Ontario Rutabaga
1 tbsp (15 mL) vegetable oil
2 large Ontario Onions, chopped
1/4 tsp (1 mL) each salt and pepper
1 can (400 mL) lite coconut milk
1 can (14 oz/398 mL) pure pumpkin purée (not pie filling)
2 tbsp (25 mL) cornstarch
1/4 cup (50 mL) minced fresh Ontario Parsley
1 cup (250 mL) crumbled Ontario Feta Cheese
In small bowl, stir together garlic, honey, curry paste, lemon juice and ginger. Transfer half of the mixture to large bowl; add sweet potatoes and rutabaga, tossing to coat well.
In large Dutch oven or skillet, heat oil over medium-high heat. Add remaining honey mixture, onions, salt and pepper; cook, stirring, until onions are softened, about 2 minutes. Add sweet potato and rutabaga mixture; cook until slightly golden, about 5 minutes. Transfer to slow-cooker.
Add coconut milk, pumpkin purée and 1/2 cup (125 mL) water to Dutch oven; bring to boil, whisking until smooth. Pour over vegetables in slow-cooker.
Stir, cover and cook on High for 3 to 4 hours, or until sweet potatoes are tender yet still retain their shape.
In small bowl, stir cornstarch with 2 tbsp (25 mL) cold water until smooth; stir into slow-cooker. Cover and cook on High for 10 to 15 minutes or until sauce is thickened. Stir in parsley. Sprinkle feta cheese on each serving.
1 Serving (When recipe serves 8):
PROTEIN: 6 grams
FAT: 10 grams
CARBOHYDRATE: 42 grams
FIBRE: 5 grams
SODIUM: 566 mg