Chick Pea, Cannellini and Pineapple Curry in the Slow Cooker Recipe

I mentioned in a recent previous post that I've been watching a lot of Nigella Lawson off of YouTube. One thing she stresses is BALANCE in recipes. Where there's heavy there should be light. Where there's mellow there should be zest. Keeping that in mind, I amended this recipe after it was "done" but unsatisfactory.

Slow Cooker Recipe: Chick Pea, Cannellini and Pineapple Curry

1 can of chick peas
1 can of cannellini white beans
1 heaping tbs yellow curry powder
1 tsp cumin
2 tbs Braggs
2 tbs habenero sauce
1 cup brown rice
2 cups vegetable stock
1 heaping tbs of chopped onion
2 tsp olive oil
3 tbs chopped fresh parsley or cilantro or whatever green herb you have fresh and is zesty
salt and pepper

Put it all in the slow cooker and simmer until rice is cooked. Turn off the slow cooker THEN...

[I'd done just this and it was too spicy and too savory SO]

From one can of crushed pineapple, add the juice to the stew. Put the pulp in a frying pan and slightly brown. Add to the stew, stir well, re-cover the stew and let it cool. Once the stew is cooled, store it in the fridge. Reheat the next day and serve.

The mildness of the beans, the zest of the fresh herbs, the sweet and tangy-ness of the pineapple and the smoke hotness of haberno make a perfectly balanced dish. Prep time is minimal and the stew is hearty and healthy


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