From My RV Kitchen: Chickpeas in Curried Coconut Broth

Here’s an easy vegetarian dish bursting with exotic flavors, but without a long list of difficult-to-find ingredients.

Back in the day when my mom was the one doing the family’s cooking, it may have taken some persistent shopping to find things like curry powder, coconut milk, basmati rice, and fresh cilantro, but now it’s common to see more than one brand or variety of each on the shelves of even small-town grocery stores.

The best part is that this meal is prepared in a slow cooker, so it can simmer while you’re out exploring your latest camping destination.

I like to serve this dish with a garden salad and fresh fruit slices on the side.

Chickpeas in Curried Coconut Broth

2 teaspoons canola oil

1 medium onion, chopped

3-4 stalks celery, sliced

2 garlic cloves, minced

2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (13.5-ounce) can coconut milk

1 tablespoon curry powder

2 tablespoons chopped pickled jalapeño pepper

1 teaspoon salt

6 cups hot cooked basmati rice

1/2 cup chopped fresh cilantro

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion, celery, and garlic; sauté 5 minutes or until onion is tender.

Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours.

Serve over rice, and sprinkle each serving with cilantro.

My recipe is adapted from this original.

Author’s note: A version of this post appears at Heartland RVs. It is printed here with permission.

From My RV Kitchen: Slow Cooker Cajun Pork Roast & Sweet Potatoes

Looking for something new to do with that pork in your freezer?

If you like the flavor combination of sweet and spicy, get it out, let it thaw, and make this.

I used a 2-lb boneless loin ribeye roast, but I think results would be equally pleasing with a tenderloin, shoulder roast, or even chops. You may need to adjust cook time depending on whether you’re using a boneless or bone-in cut.

Slow Cooker Cajun Pork Roast & Sweet Potatoes

2 stalks celery, coarsely chopped

1 small onion, sliced

2-3 lbs pork

2 medium sweet potatoes, quartered

1 tsp Cajun seasoning

1 tsp ground cinnamon

1/2 tsp salt

Honey or maple syrup

Place celery and onion in bottom of slow cooker.

Set pork roast on top of vegetables.

Arrange potatoes around meat, and sprinkle all evenly with Cajun seasoning, cinnamon, and salt.

Drizzle honey or maple syrup lightly over top.

Cook on low for 3-6 hours, depending on how tender you like your pork and how mushy you like your sweet potatoes. The longer it cooks, the more tender/mushy it gets, so check the texture at the 3-hour mark and adjust accordingly.

Slice roast, and serve meat and potatoes with a slotted spoon, drizzling with pan juices if desired. Sprinkle on additional Cajun seasoning if you like more zing.

Side dish suggestions: corn on or off the cob, cole slaw, tossed salad, corn bread, and/or your favorite steamed green vegetable

Recipe inspired by this one from Food Done Good, which is equally tasty, but without the spice!

Author’s note: A version of this post appears at Heartland RVs. It is printed here with permission.