Marisa's Healthy Kitchen

Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!

Mixed Veggies with Peanut Sauce (slow cooker style)

1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews

broad rice noodles – cooked

1. Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
2. Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
3. In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
4. Serve on top of rice noodles garnished with scallions and peanuts or cashews.