Okay, okay. It is true that in the past (in fact, not that many posts ago), I have prattled on about the glories of enameled cast iron and how such braises prepared therein are vaaaastly superior to what you can cook up in the humble Crock Pot. However! That is NOT to say that there aren’t some seriously delicious Crock Pot recipes out there (I’ve been secretly amassing them). Add to that the fact that most of these recipes are just so easy. While some may involve a little saute action prior to being added to the slow cooker, others require nothing more than a can opener, a bit of chopping, and your ability to dump ingredients into the pot. Gotta love that on a crazy day.
I’d say this dish is worth the effort, but there really is no effort involved. So. Easy. You can also tweak this recipe in any number of ways–more/less curry, more/less spice, more veggies, different meat (or tofu!)–you get the idea. Plus! If you are trying to lose a little of that jiggle in 2013, this recipe would be an excellent addition to your repertoire. Just a quick nutrition analysis will tell you this dish is rich in antioxidants, a great source of protein, includes complex carbs for lasting energy–even the capsaicin found in those tiny chili peppers might just give you an edge with your weight loss efforts. All of this–and more!–for a mere 333 calories (442 if you serve it up with some rice).