An easy vegetable curry recipe for the slow cooker
Servings
8
servingsPrep time
30
minutesCooking time
8
hoursCalorieskcal
Total time
8
hours30
minutesGreat easy vegetable curry recipe for those cold winter days. Will be cooked and hot when you get home.
Ingredients
1 tablespoon canola oil
1 brown onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 tablespoon fresh or 1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (420g each) butter beans, rinsed and drained
3 cups cubed peeled potatoes
3 cups cauliflower florets
2 cups carrots chopped
1 can (410g ) crushed tomatoes
500ml vegetable stock
1 cup coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Directions
- Set the slow cooker to the saute setting if you have one, otherwise saute in a fry pan. Heat the oil over medium heat. Add the onion and saute until soft. Add garlic and spices, cook and stir for another 1 minute. Stir in tomato paste, cook for another 1 minute. Add the result to the slow cooker
- Take one can of the butter beans and mash to a smooth paste the add to the slow cooker
- Add the other can of beans, the can of tomatoes and the potato, cauliflower and carrots and mix
- Add the vegetable stock and the coconut milk and season with the salt and pepper.
- Mix well then set the slow cooker to slow and low. On mine this will yake 8 hours so prep in the morning if you want it for dinner that night.
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