Using a Dutch oven, or any other kind of cast iron cookware, means longer cooking times. On the upside it retains heat longer. In the summer months I often leave the dutch oven in the Sun Oven until dinner time. If you leave the glass door closed your meal will stay warm for about an hour even after the sun goes down.
Sun Oven Slow Simmered Vegetable Curry
1 tablespoon canola oil
2 carrots, peeled and sliced on a diagonal
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons ground curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 1/2 cups previously cooked chickpeas or 1 (15.5-ounce) can, drained
1 (14.5-ounce) can diced tomatoes, drained
2 cups vegetables stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Set Sun Oven out to preheat.
Heat the oil in a Dutch oven over medium heat. Add the carrots and onion. Cook until softened, about 5 minutes. Stir in the garlic, curry powder, coriander, and cayenne. Add the potatoes, green beans, chickpeas, tomatoes, and stock. Cover and transfer to the Sun Oven until the vegetables are tender, 1 to 1 1/2 hours. Remove from the Sun Oven and stir in the peas and coconut milk. Season to taste with salt. Serve over rice.
Makes 4 servings.