Slow Cooker Vegetarian Thai Curry

 

  

Before                                                                                            After

The slow cooker is my favourite way to cook because you just chuck it all in and then waits patiently for you to eat whenever you're ready. Because I couldn't be bothered buying ingredients specially for cooking and as a family we're trying to eat mostly vegetarian, this is my lazy & vegetarian version of Crockpot Thai Curry Recipe (btw Stephanie's blog is awesome!):

1. No chicken, so add some potatoes and a bit extra sweet potato.
2. No eggplant or capsicums, so use a big zucchini instead.
3. No fish sauce or fresh ginger, so just leave them out.
4. Reduce curry to 1/2 teaspoon for all the wimps in the family (Beans, Sparky & I)
5. Chuck sauce stuff into slow cooker; chop veges and chuck them in.
6. Answer phone a couple of hundred times, because who was trying to get something done anyway!?
7. Put slowcooker on low for 6 - 8 hours.
8. Turn slowcooker off and let it sit while putting rice on to cook.
9. Let's eat!

Time taken to get it in the pot: 20 minutes :)