slow cooker vegetable curry

Yesterday, after I loaded the slow cooker I wanted to link up the recipe on Facebook.  I have been making it for years, but somehow never posted the recipe.  Its a goody.

 

Slow Cooker Vegetable Curry

          This recipe can easily be doubled and it reheats very well.  Add as many different vegetables as you like.  If sautéing the carrots and onions takes too much time, skip that step, place all ingredients in the slow cooker and know the curry will still taste great.

1 tablespoon oil
2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder  
1/4 teaspoon cayenne pepper (optional)
4 large Yukon Gold potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1 inch pieces

15.5-ounce can chickpeas, drained and rinsed
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup unsweetened coconut milk
Salt

1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a slow cooker. Add the potatoes, green beans, chickpeas, and stock; cover, and cook on Low for 6 to 8 hours.

3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

If you would like to add meat, cut it into bite sized pieces and add it to the cooker at the begining with the restof the ingredients.

Serve over rice.  Pair with a tropical flavored dessert.

 

 

Comments

[Patty]

Sounds yummy!

[Toby]

Yum! I'll have to try your recipe - looks like it would be great for my lunch (or really anytime because I love both Indian and Thai curries).