Slow Cooker Vegetable Curry

Vegetable curries are filled with healthy nutrition and this slow cooker version is vegan and very simple too. It comes in handy for a busy evening. Add everything to the slow cooker, finish all the errands, come back, stir in coconut milk and in no time a healthy meal is ready. They pair great with flatbreads, rice, brown rice, pulao. Noodles can be added too. I particularly like this curry as it can be paired with wide variety of options. Also, the left overs can be great for the next couple of days, thus helping on busy days.

This curry is very similar to the south Indian kurma. There are quite a few varieties of kurma and this slow-cooked version helps in making the curry without standing near the stove and cooking. Easy and delicious recipes are needed for most busy days to give us energy and satisfaction. There is no denying that this recipe belongs to that category.

Welcome to our #NationalSlowCookerMonth Celebration! Ashley is hosting the three-day event for National Slow Cooker Month Celebration. This week we are celebrating all things slow cooker! We are sharing recipes made using a slow cooker on Monday, Wednesday, and Friday. This is my final post for this event. Here is a quick link for the recipes I shared for the #NationalSlowCookerMonthe Celebration.

Slow Cooker Veggie Lasagna Soup

Slow Cooker Black Bean Soup

Ingredients

Tomatoes - 2 cups, chopped

Onion - 1.5 cups, sliced

Ginger - 1.5 tbsp, finely chopped

Garlic - 1.5 tbsp, finely chopped

Potatoes - 2cups, cubed

Carrots - 3/4 cup, sliced, 

Beans - 3/4 cup, 1-in cut

Cauliflower florets - 2 cups

Broccoli florets - 2 cups

Peas - 1 cup, frozen

Cinnamon - 1-inch piece

Star anise - 1

Cardamom- 2 or 3

Cloves -3

Whole black cardamom - 1

Kalpasi (stoneflower) - 1 tsp

Salt - 2 to 2.5 tsp

Turmeric - 1 tsp

Cayenne - 1.5 tsp

Garam masala - 3 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1/2 tsp

Oil - 1 tbsp

Coconut milk - 1 cup

Water - 1 cup

Cilantro - 2 tbsp

Method

Add everything except broccoli, peas, and coconut milk. Mix thoroughly. Switch on the slow cooker on low setting for 3 and 1/2 hours. 

After 3 and 1/2 hours, open and add the reserved broccoli, peas, and coconut milk. Stir and adjust salt if needed. Let it continue slow cooking for another 30 minutes. 

Transfer to a serving bowl, garnish with cilantro, and serve with flatbread or rice. 

Make sure to check the delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes! Thanks, Ashley for hosting this event.

• Slow Cooker Cheesy Potato and Smoked Sausage Soup from Cheese Curd In Paradise
• Slow Cooker Vegetable Curry from Magical Ingredients (You are here!)
• Slow Cooker Sweet and Sour Meatballs from Blogghetti
• Slow Cooker Honey Buffalo Wings from The Spiffy Cookie