SLOW-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
SLOW COOKER VEGETABLE CURRY
Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 13
Steps:
- Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
- Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.
Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
SLOW COOKER VEGETARIAN CURRY
This wonderfully aromatic vegetarian curry recipe is made easy in the slow cooker - perfect for a weeknight meal.
Provided by Anniesails
Categories World Cuisine Recipes Asian Indian
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
- Cook on Low until vegetables are tender, 5 to 6 hours.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 32.1 g, Fat 0.7 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 44.6 mg, Sugar 4.8 g
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes into the bottom of a slow cooker.
- Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
- Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
CROCK POT VEGETABLE CURRY FROM CEYLON
Best ever veggie crock pot curry. The collection of spices and slow cooking in coconut milk make all the difference in this heavenly dish..!
Provided by Mini Ravindran
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a non-stick frying pan, take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on high heat.
- Transfer all the veggies, spices, tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour.
- Check in between to see if the vegetables are done and absolutely soft.
- Add water as per your preference for consistency.
- This curry, in its final form should be neither too thick nor too watery.
- Serve hot with steamed rice or noodles.
Nutrition Facts : Calories 564.5, Fat 25.8, SaturatedFat 21.7, Sodium 401.3, Carbohydrate 75.8, Fiber 15.4, Sugar 14.3, Protein 15.3
SLOW COOKER VEGETABLE CURRY
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
Provided by Robyn Downs
Categories Main Course
Time 6h5m
Number Of Ingredients 18
Steps:
- Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
- Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
- Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
- Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
- Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
- Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
- Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
Nutrition Facts : Calories 159 kcal, Carbohydrate 26 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 1040 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.
Provided by Aussie-In-California
Categories Curries
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
- Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
- In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
- Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
- Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.
Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8
SLOW COOKER COCONUT CURRY RECIPE BY TASTY
Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley
Provided by Merle O'Neal
Categories Dinner
Yield 10 servings
Number Of Ingredients 16
Steps:
- Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
- Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
- Serve the curry warm over rice. Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams
CROCK POT VEGETABLE CURRY
Make and share this Crock Pot Vegetable Curry recipe from Food.com.
Provided by janem123
Categories Potato
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes, onion, red bell pepper, carrots, and tomatoes in crock.
- Stir in tomato paste, water, curry powder,cumin seeds, garlic powder, and salt.
- Mix well and add cauliflower florets.
- Cover and cook on low for 8 to 9 hours. Stir in the peas just before serving.
Nutrition Facts : Calories 170.1, Fat 0.9, SaturatedFat 0.2, Sodium 387.8, Carbohydrate 36.8, Fiber 7.9, Sugar 9.7, Protein 6.8
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4.8/5 (5)Category Main CourseCuisine AmericanTotal Time 3 hrs 30 mins
- Heat the coconut oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, ginger and curry paste, and cook, stirring, until fragrant, 30-60 seconds. Scrape the mixture into a 4- to 7-quart slow cooker. (Alternatively, toss all of the ingredients together in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4 to 5 minutes.)
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- Serve the curry over rice or quinoa, and sprinkle with chopped peanuts and cilantro. Serve with sriracha for drizzling.
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