Contrary to popular belief, many fresh local Ontario products are available to enjoy all year round. Although the selection is more limited in terms of fruit, the number of vegetables available is quite extensive. Carrots, potatoes, onions, mushrooms, garlic, and squash are just a few of the fresh items that make for great meals in the colder months and are available all year round. Of course, these vegetables can be complimented by the full gambit of fantastic Ontario meats and cheeses at any time of year.
This recipe incorporates many Ontario products available in stores right now. Although it can easily be made stove top, preparing it in a slow cooker is even better. It’s nice to have it simmer on a cold day and warm up the house!
- three medium carrots, chopped (I used about 6-7 small organic carrots)
- 1 lb potatoes (about three large potatoes), scrubbed but not peeled, chopped
- 1 red onion
- 2 cloves garlic
- 6 cups vegetable or chicken stock
- 2 cups of dried, split green peas
- 3 tablespoons of curry powder (I used a “medium” curry)
- preheat/warm up slow cooker
- heat a bit of olive oil in a pan
- sautee the garlic, onion, carrots and potatoes until soft being careful not to over brown the garlic, season with salt and pepper
- place the veggies in the slow cooker
- add the curry powder, veggie or chicken broth and dried, split peas to the slow cooker - stir to mix fully
- place the lid and cook on low for 6 hours
- season with salt and pepper when done (if desired)
- can be served with a dollop of yoghurt on top of each bowl
Serves 4-6 (and can keep over the week for easy lunches and dinners).
This is an easy recipe, and it’s fabulous to come home to a hot and delicious meal after leaving to run errands all day. The house smells AMAZING! Enjoy.