I don’t know about you, but I love crockpot dishes. They are so easy and usually fill the house with aromas that entice the tastebuds and make for a great meal. Recently, my husband and I have started eating more veggies and less meat. So, I’ve been experimenting with some dishes. I’ve learned if I can make a few things on the weekend and measure them out, it also helps with my meal prep during the week. Yes, I’d say I meal prep at least 70-percent of my food just because it makes it a lot easier with my job and life in general. Today I decided to try a recipe I found on ediblexperiments.com. I put my spin on it, but I do love it, and so did hubby, and it was a great way to make something fun with the kids while watching football. Now, the challenge here for us is that my son is allergic to tree nuts, so it’s a no go on this dish for him thanks to the coconut milk. He was okay with that and just wanted a hot dog. LOL. Anyway, this was super fun and easy.

Step one

Place in crockpot and cook on low 3-4 hours.

Step two

Mix in a bowl, then pour onto vegetables in the crockpot and stir until all the veggies are covered in the mixture.

Leave in the crockpot to cook 3-4 hours on low until the vegetables reach the consistency you like.

Step three

Add mushrooms and peas, then cook another 30 minutes.

Step four

Garnish with fresh cilantro and cashews.

  • 1/2 Head of cauliflower (cut into florets)

  • 2 Sweet potatoes, peeled and cubed

  • 1 White onion diced

  • 1/2 TBSP Chopped Thai Chiles

  • 1 (14 oz.) Can coconut milk (or light coconut milk)

  • 1 TBSP. Organic Cocout Liquid Aminos All Purpopse Seasoning

  • 2 TBSP. Soy sauce

  • 3 TBSP. Red curry paste

  • 1/2 TSBP. Brown sugar

  • 2-3 tsp. Sriracha sauce (I like hot)

  • 1 Pinch of salt

  • 8 oz. sliced white mushrooms

  • 1 Cup green peas (I use frozen)

  • 1/2 C. toasted cashews

  • 1/4 C. Chopped fresh cilantro

I bought some organic rice and made it according to the directions on the bag then poured my Thai veggies on top of the rice. It was so good! I kept the rice and vegetables separate when I put them in the refrigerator after we’d finished our meal. I have to say they heated up nicely and even seemed to taste a little spicier the next day. Below you’ll find the entire list of necessary grocery items for the Thai vegetables to make it easier for ya at the grocery store.

Pantry

  • 1/2 TSBP. Brown sugar

  • 1/2 Cup toasted cashews

  • 1 TBSP. Organic Cocout Liquid Aminos All Purpopse Seasoning

  • 1 (14 oz.) Can coconut milk (or light coconut milk)

  • 3 TBSP. Red curry paste

  • Organic brown rice

  • 1 Pinch of salt

  • 2 TBSP. Soy sauce

  • 2-3 tsp. Sriracha sauce (I like hot)

Produce

  • 1/2 Head of cauliflower (cut into florets)

  • 2 Sweet potatoes, peeled and cubed

  • 1 White onion diced

  • 1/2 TBSP. Chopped Thai Chiles

  • 8 oz. sliced white mushrooms

  • 1 Cup green peas (I used frozen)

  • 1/4 Cup Chopped fresh cilantro

Step one

Place in crockpot and cook on low 3-4 hours.

  • 1/2 Head of cauliflower (cut into florets)

  • 2 Sweet potatoes, peeled and cubed

  • 1 White onion diced

  • 1/2 TBSP Chopped Thai Chiles

Step two

Mix in a bowl, then pour onto vegetables in crockpot and stir until all the veggies are covered in the mixture.

  • 1 (14 oz.) Can coconut milk (or light coconut milk)

  • 1 TBSP. Organic Cocout Liquid Aminos All Purpopse Seasoning

  • 2 TBSP. Soy sauce

  • 3 TBSP. Red curry paste

  • 1/2 TSBP. Brown sugar

  • 2-3 tsp. Sriracha sauce (I like hot)

  • 1 Pinch of salt

Step three

Add mushrooms and peas, then cook another 30 minutes.

  • 8 oz. sliced white mushrooms

  • 1 Cup green peas (I use frozen)

Step four

Garnish with fresh cilantro and cashews.

  • 1/2 C. toasted cashews

  • 1/4 C. Chopped fresh cilantro