Although I have a passion for cooking great food, frequently my schedule of farming, going to markets and writing necessitates limiting my time in the kitchen. But that doesn't mean I can't still eat very, very well. For busy times, as well as those days were heating up the stove would be unbearable, I break out the Crock-pot.
So, what's on the menu at Painted Hand Farm this week?
Sandra's Summer Crock-Pot Curry
1-2 pounds of meat or meaty bones (cuts work well, but bones give enough flavor yet keep the dish light)
6-8 cups diced summer vegetables (this week is garlic, onion, tomato, eggplant, zucchini and hot peppers)
1 can coconut milk
2 cups liquid (can be water, stock, wine, cider, juice)
1-2 tablespoons curry paste (red or green)
1/2 cup minced fresh herbs (I like either basil or cilantro)
Layer meat first, herbs next and then vegetables on top. Add liquids and curry paste. I like to shake my curry paste in a jar with some of the liquid to disperse it evenly before pouring over everything. Cover & cook!
It's easy. It's delicious. It's healthy. It won't heat up your kitchen and best of all, it will leave you plenty of time to enjoy summer.