Vegan Crockpot Beef & Potato Coconut Curry Stew

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All Photos © Christine Elise McCarthy 2014

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This is as easy as dumping stuff into a crock-pot and waiting a few hours.  I have that little crock-pot above.  No settings – not even an on/off switch.  Just either “plugged in” or “not plugged in.”  I think I paid $12 at a grocery store for it.  It does the trick & makes enough of whatever to feed two people very well & likely leave some leftover for lunch the next day.

The ingredients list here is long but, I bet if you look in your cupboards, you will find you already have most (if not all) of them.   Not many of the ingredients are critical with the exceptions of the beef, potato, some kinda curry & coconut milk.  The rest – meah.  You could get away with losing a bunch of them, probably, and still do just fine.  And, yes, real beef hunks could be used, too, but I used the Trader Joe’s stuff (seen below) & I recommend it highly.  If there are no Trader Joe’s near you – most supermarkets carry fake meats in the freezer section but try to avoid Gardein.  It is mushy & the worst of the bunch, in my opinion.  Simple Truth vegan meats are decent.  Beyond Meat brand is the best but they only make beef crumbles – not strips or cubes.

I also used these things below.  If you cannot find a red curry paste – just use a curry powder.  I used the tamarind but I am leaving it out of the recipe because I feel it added to much tartness.

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Vegan Crock-pot Beef & Potato Coconut Curry Stew

INGREDIENTS

Cooked rice (I used a really long grain Basmati)

1/2 lb faux beef

1/2 onion or 1 large shallot – diced

3 small potatoes – cut into big (but bite-sized) chunks – though the larger they are, the longer they take to cook

1 14 oz can lite (or regular) coconut milk

1/2 cup cilantro – chopped

2 TBS red curry paste (or 1 TBS curry powder and 1 tsp olive oil)

1/2 tsp cayenne pepper

1 cup vegetable stock

1 tsp fresh ginger – minced

2 garlic cloves – minced

2 pinches of cinnamon

2 bay leaves

3 TBS low sodium soy sauce (I used fish sauce but it is not vegan)

2 TBS peanut butter

2 tsp ground cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp paprika

1 TBS sriracha (optional)

S&P to taste

Additional cilantro as garnish

OPTIONAL ADDITIONS

sugar to taste (optional) – added toward the end in tiny increments like you would with the s&p

3 cardamom pods – crushed well (VERY VERY optional – blow it off if you do not already have cardamom)

1 tsp tamarind (if you already own some & only if you like a touch of tartness)

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DIRECTIONS

Cook some rice.

Put everything into a crock-pot & turn it on for 2-3 hours – or until the potatoes are soft.  I left it on the counter unplugged overnight to really let the flavors blend.

Alternately, you could do this stove-top.   If so – heat a little olive oil & saute the onion until soft.  Then just add everything, bring to a boil and simmer until the potatoes are soft.

Season with salt & pepper and maybe even a few pinches of sugar.

Garnish with cilantro.  Eat.

Oh – and I think bull fighting is a DISGUSTING & barbaric thing & I cannot believe it is legal – let alone that there are people who think it is fun to watch.  But this vintage bull with little sword olive picks is very Ernest Hemingway & cruelty-free!  So lighten the fuck up.

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2 thoughts on “Vegan Crockpot Beef & Potato Coconut Curry Stew

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