Summer is in full swing here in Toronto! We are currently experiencing a heat wave and for that reason I am pleased to be offering another recipe featuring the Crockpot™ 3-Quart Manual Slow Cooker AND the convenient Crockpot™ Lunch Crock™ Food Warmer (no hot stove or oven required!)!
Now I don’t know about you but I love spicy food in the summertime. It reminds me of my trip to Thailand where all the food was spicy and fresh. I absolutely adored my time there and cannot WAIT to go back. The temperature in even the northern part of Thailand was one for the books and as I stepped off the train in Chiang Mai I knew that I was in for a sweaty delicious time.
Now I will say this, I don’t buy the myth of “eating spicy food cools you off”, I just don’t. I have experimented with this theory but in my experience it just made me feel hotter. BUT there is something so satisfying about it and this sweet and savoury curry is the PERFECT summer recipe for that very reason.
There are many benefits of using a slow cooker, and the number one for me is the gift of time. Crockpot Slow-cookers give you your time back as the machine takes care of the cooking. There is something so freeing about adding everything to a pot and walking away. The summer season doesn’t last long enough so the last thing I want to be doing is standing at a hot stove stirring and mixing when I could be outside and enjoying.
The Crockpot™ Design Series Lunch Crock™ Food Warmer is one handy gadget. I featured this in last month’s Falafel post but thought how perfect to showcase it here as well. These warmers keep your food warm while you are on the go. You could easily take this curry and rice with you to work, to the cottage, to a potluck and plug them in when you arrive so that your hot food stays that way, or WARMING your food so it is hot when you are ready to eat it. These cute machines are dishwasher safe, have a detachable cord for storing (clutter free, YAY), come in a variety of beautiful colours and have a seal and store lid so there’s no mess when you arrive at your destination.
I served this curry with rice but it would also be wonderful with soba noodles, rice noodles, quinoa, amaranth, polenta or whatever grain you can imagine. I loved the addition of cashews but again, change up the nut for one you prefer best.
Let’s get making this curry shall we?
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