Time to stock up on supplies: water, batteries, canned goods and Reynolds™ Disposable Heat & Eat containers.
So we have a current situation with hurricane Matthew right now in South Florida. We spent days putting up our shutters- Preparing the kids for their first hurricane and checking in with our family and friends. Thankfully, everyone was ready. One of the unexpected benefits of having a hurricane threat is that you get to spend time with your family and neighbors. I know it isn’t the conditions that you want but I will always take more time with them.
I made a huge batch of this for us- another huge batch for my mom and another huge batch for our neighbors. My poor slow cooker has been working over time- so that I don’t have to. This dish is perfect for big gathering because you really get a lot for pennies.
So we assembled meals for everyone on our block today. Once the roads are cleared we are going to head out to check in on my grandma and her friends. In times like these you bond together. Thankfully, we missed the worst of hurricane Matthew. We had a little flooding and a few branches down.
We headed to Walmart a couple of nights ago and grabbed a few of these Reynolds™ Disposable Heat & Eat containers in the food storeage isle. Reynolds™ Disposable Heat & Eat containers are perfect for the microwave. I think these are now going to be on my hurricane prep list. I love that you can warm up your meal in them so less clean up and less effort. That is a big deal when you have to spend all day in your yard cleaning up after a hurricane.
I had my curry with the best Cilantro Lime Brown Rice in town. Super easy, super delicious and super healthy. Make it tonight and tuck in for the weekend!!
- Find these Reynolds™ Disposable Heat & Eat Containers at your local Walmart store in the food storage aisle.
Ingredients
- 1 Tbsp Olive oil
- 1 Yellow onion chopped
- 1 Tbsp Fresh ginger finely minced
- 3 cloves Garlic chopped
- 15 oz can Chick peas drained
- 2 cups Fresh tomatoes chopped
- 6 Yukon gold potatoes peeled and diced
- 1 can Coconut milk (14 oz)
- 1 cup Vegetable broth
- 1 tsp Salt
- 1 tsp Crushed red pepper flakes (less if desired)
- 1/2 tsp Fresh black pepper
- 2 sprigs thyme
Instructions
- Heat the oil in a pan, and Add cumin seeds. Toast for about 1 minute- until you can smell the seeds. Add the onions, garlic, and fresh ginger and sauté for five minutes. Careful not to burn garlic. Add the curry powder- Cook for another minute.Transfer the onion mixture to a slow cooker, and add remaining ingredients.Heat on low for six hours (or on high for four hours).Before serving, stir in the cilantro. Serve over brown rice ( See link in post)
Slow cookers are the best for having dinner on the table when I get home! This curry looks beautiful and so comforting!
Hiya Kathy! Slow cookers are the best. 🙂 I think as soon as fall hits all I want is a big bowl of curry.
I’m glad you guys are okay. Stay safe. This looks amazing.