Description
Craving a warm, fragrant dish that’s bursting with vibrant flavors and wholesome ingredients? Look no further than Slow Cooker Vegetable Curry! This vegan-friendly recipe combines a medley of colorful vegetables with a creamy coconut-tomato sauce, infused with aromatic curry powder and cumin, all effortlessly prepared in a slow cooker
Ingredients
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Coconut Milk (1 can, 14 oz): Creates a creamy, slightly sweet base.
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Substitution: Light coconut milk, heavy cream (not vegan), or cashew cream for a different texture.
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Diced Tomatoes (1 can, 14 oz, undrained): Provides a tangy, juicy base.
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Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother sauce.
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Mixed Vegetables (2 cups, e.g., carrots, bell peppers, peas): Adds color, texture, and nutrition.
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Substitution: Zucchini, cauliflower, green beans, or sweet potatoes (adjust cooking time for softer veggies).
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Onion (1, chopped): Brings sweet, savory depth.
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Substitution: Shallots, leeks, or 1 tsp onion powder.
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Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
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Substitution: ¾ tsp garlic powder if fresh isn’t available.
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Curry Powder (1 tbsp): Delivers bold, spiced flavor.
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Substitution: Garam masala, turmeric with chili powder, or a custom spice blend.
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Cumin (1 tsp): Adds earthy, nutty warmth.
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Substitution: Ground coriander or fennel seeds.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
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Substitution: Parsley, mint, or no garnish.
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Cooked Rice or Naan (for serving): Soaks up the flavorful sauce.
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Substitution: Quinoa, roti, or flatbread.
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Instructions
Step 1: Combine Ingredients in the Slow Cooker
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In the slow cooker, add 1 can (14 oz) coconut milk, 1 can (14 oz) undrained diced tomatoes, 2 cups mixed vegetables (e.g., chopped carrots, bell peppers, peas), 1 chopped onion, 3 minced garlic cloves, 1 tbsp curry powder, 1 tsp cumin, a pinch of salt, and a pinch of pepper.
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Stir gently to combine, ensuring the vegetables are evenly coated with the coconut milk, tomatoes, and spices.
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Tip: Chop vegetables into uniform sizes (about ½-inch pieces) for even cooking. Shake the coconut milk can before opening to blend the cream and liquid.
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Step 2: Cook
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded.
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Check at the lower end of the time range to maintain vegetable texture; stir gently if needed to ensure even cooking.
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Tip: If the curry looks too watery, cook uncovered on high for the last 15-30 minutes to reduce the liquid. If too thick, add ¼ cup vegetable broth or water.
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Step 3: Serve
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Stir the curry to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or curry powder if needed.
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Serve hot over cooked rice or alongside naan, ensuring a mix of vegetables and sauce in each portion.
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Garnish with chopped fresh cilantro for a vibrant, fresh finish.
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Tip: For a thicker curry, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir into the slow cooker, and cook on high for 10-15 minutes.
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