1 Tbsp Olive Oil
1 Onion, diced
4 Carrots, diced
4 Celery stalks, diced
1 Cup Green Beans, sliced
1/2 Bell Pepper, diced
1 Cup Broccoli, diced
1 Cup Cauliflower, diced
1/2 Zucchini, diced
12 Snap peas, diced
1 Cup Cabbage, diced
4 Garlic cloves, minced
1 Cup Spinach
1 inch Ginger, minced
1.5 Cup Vegetable stock
2 tsp Black pepper
Sauce
1/2 Cup Peanut Butter (choose salt, sugar and no fat added)
1 Tbsp Maple Syrup
2 tsp Red Curry Paste
2 Tbsp Gluten Free Tamari
2 Tbsp Lime juice
1. In a skillet heat oil, add onions, garlic and ginger and cook until softened.
2. Add other vegetables, and black pepper and cook for about 7 minutes or until soft.
3. Transfer to slow cooker.
4. Add vegetable stock and stir well.
5. Add sauce and spinach.
6. Cover and cook on low for 6 hours or high for 3 hours.
7. Serve over rice or quinoa.
Looking for more recipe ideas to make dinner easier? Contact Jill, Nurture The Future's Registered Dietitian at [email protected]