Book offers fresh ideas for slow cooker

Each recipe in Judith Finlayson’s “The Healthy Slow Cooker” gets a two-page spread.

There is “make ahead” advice, and tips for tricky or unfamiliar ingredients, along with advice for maximizing nutrition while watching out for extra fat and calories. There is a nutrition analysis for each recipe, so you don’t have to guess.

Finlayson’s recipes are for vibrant, fresh dishes that will defy your notions about what you can make in the slow cooker.

Here’s a recipe I plan to try:

Sweet Potato Coconut Curry with Shrimp

I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach sprinkled with toasted sesame seeds to complete the meal.

This recipe works in slow cookers from 3 1/2 to 6 quarts. It can be partially prepared before it is cooked. Once the vegetable stock is added it can be covered and refrigerated overnight or for up to 2 days. When you’re ready to cook, continue with the recipe.

1 tablespoon olive or extra virgin coconut oil

2 onions, finely chopped

4 garlic cloves, minced

1 tablespoon minced gingerroot

1 cup vegetable stock

2 sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons Thai green curry paste

1 tablespoon freshly squeezed lime juice

1/2 cup coconut milk

1 pound cooked peeled shrimp, thawed if frozen

1/4 cup toasted almonds, optional

1/4 cup finely chopped cilantro leaves

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and gingerroot and cook, stirring for 1 minute. Add vegetable stock. Transfer to slow cooker stoneware.

Add sweet potatoes and stir well. Cover and cook on low for 6 to 8 hours. Or on high for 3-4 hours, until sweet potatoes are tender.

In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds and cilantro and serve.

Note: If you are adding almond garnish, try to find slivered almonds with the skins on. They add color and nutrients to the dish.

Yield: 4 servings

Approximate nutrition per serving: 348 calories, 12.3 grams fat (6.3 grams saturated, 32 percent fat calories), 27 grams protein, 32.7 gram carbohydrate, 221 milligrams cholesterol, 587 milligrams sodium.