No Hurry Vegetable Curry
Recipe from: Fresh from the Vegetarian Slow Cooker
by Robin Robertson
Cookbook Heaven at Recipelink.com
by Robin Robertson
Cookbook Heaven at Recipelink.com
Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooled basmati rice with chutney on the side.
Slow Cooker Size: 3 1/2 to 4 quart
Cook Time: 6 to 8 hours
Setting: Low
Servings: 4
Slow Cooker Size: 3 1/2 to 4 quart
Cook Time: 6 to 8 hours
Setting: Low
Servings: 4
- 1 tablespoon peanut oil
- 1 to 2 large carrots, sliced on a diagonal
- 1 medium-size yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 large Yukon Gold potatoes, peeled and diced
- 8 ounces green beans, ends trimmed and cut into 1-inch pieces
- 1 1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
- One 14.5-ounce can diced tomatoes, drained
- 2 cups vegetable stock
- 1/2 cup frozen green peas, thawed
- 1/2 cup canned unsweetened coconut milk
- Salt
- 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.
- Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.
- Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.
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