Chicken and Root Veggie Curry Stew

Chicken and Root Vegetable Curry Stew


I love winter cooking and decided a good curry stew would suit me just fine.  Don't you just love it when you create something and you can't wait for dinner because you KNOW it's going to be incredible?  This picture is just after I chopped everything up, and if I think of it, I'll take a pic of the finished product.  Here's the scoop:

• 2 c. lowfat chicken broth
• 3 T curry powder
• 1 tsp cayenne pepper
• 1/2 t. turmeric
• 1/2 t. ginger powder
• 3 fat garlic cloves, sliced
• 1 onion, sliced
• 2 stalks celery, chopped
• 1 can chopped fire grilled tomatoes
• 2 yukon gold potatoes, cubed up, but if I had a can of chickpeas I would have used that
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 turnip, peeled and cubed
• 1 rutabaga, peeled and cubed
• about 8 oz. frozen green beans
• 3/4 green bell pepper, sliced
• 2 boneless skinless chicken breasts, chopped in large pieces
• 1 big fragrant bay leaf
• and because my family are natives of St. Augustine, Floridia,  I had to add 3 T of the datil pepper sauce I made last month.

Toss all in a crockpot on high for 6 hours.  

Remove the bay leaf and add a handful of frozen peas and a cup of light coconut milk 15 minutes before serving.  That's about a half can of milk.  When I use an unusual (for me) ingredient that will have leftovers, I pour the rest into a ziploc baggie, wash out the can, put the baggie of milk into the open can and stick it all in the freezer.  Otherwise it will be lost forever.