Vegetable Chickpea Curry Slow Cooker Food

SLOW COOKER VEGETABLE CURRY

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.

SLOW-COOKED VEGETABLE CURRY

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.

SLOW COOKER VEGETABLE CURRY WITH CHICKPEAS

Steps:

• Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.
• Before serving stir in green peas to warm.
• Check for seasoning and adjust accordingly.
• Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.

SLOW COOKER VEGETABLE & CHICKPEA CURRY

Steps:

• Add the chopped onions, garlic and spices to the pot of your slow cooker.
• Add the tomatoes, tomato puree and coconut milk and stir. That's your sauce ready.
• Add the broccoli, carrots and potatoes, then add the flour.
• Pour the chickpeas with the aquafaba (chickpea water) from each can.
• Stir well, add the lid and cook on high for 4 hours or on low of 8 hours.
• Serve with rice and a dollop of mango chutney.
• Enjoy!

SLOW COOKER VEGETABLE CHICKPEA CURRY

Steps:

• In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
• Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
• Stir in coconut milk and shredded basil leaves.
• Spoon rice, if using, into bowls, and ladle curry over the top.