Description

Ever wondered how to fill your home with the warm, spicy aroma of a curry without spending hours in the kitchen? That’s the magic of Slow Cooker Vegetable Curry! This vibrant, veggie-packed dish is bursting with flavor, thanks to creamy coconut milk, tangy tomatoes, and a blend of spices that’ll make your taste buds dance

Ingredients

Coconut Milk (1 can, 14 oz): Full-fat coconut milk creates a creamy, rich base with a hint of tropical sweetness.
- Substitution: Light coconut milk for fewer calories or heavy cream for a non-coconut option (changes the flavor).
Diced Tomatoes (1 can, 14 oz, undrained): Adds a tangy, savory base for the sauce.
- Substitution: Fresh diced tomatoes (about 1½ cups) or crushed tomatoes for a smoother texture.
Mixed Vegetables (2 cups, e.g., carrots, bell peppers, peas): Brings color, texture, and nutrition. Use fresh or frozen for convenience.
- Substitution: Any veggies like zucchini, cauliflower, green beans, or sweet potatoes.
Onion (1, chopped): Provides a sweet, savory foundation.
- Substitution: Shallots or red onion for a milder flavor.
Garlic (3 cloves, minced): Infuses the curry with warm, aromatic depth.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Curry Powder (1 tbsp): The star spice, adding warm, earthy, and slightly spicy notes.
- Substitution: Garam masala or a custom blend of turmeric, coriander, and cumin.
Cumin (1 tsp): Adds a smoky, nutty depth to complement the curry powder.
- Substitution: Ground coriander or smoked paprika for a different twist.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Cilantro (for garnish): Adds a fresh, herbaceous pop of flavor and color.
- Substitution: Fresh parsley, green onions, or no garnish.
For Serving: Cooked rice (white, brown, or basmati) or naan to soak up the sauce.
- Substitution: Quinoa, couscous, or flatbread for variety.

Why They’re Important: The coconut milk and tomatoes form the creamy, tangy sauce, the veggies add heartiness and nutrition, and the spices bring bold, authentic flavor. The cilantro garnish brightens it all up for a perfect finish.

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Instructions

Step 1: Prep the Veggies

Chop 1 onion, mince 3 garlic cloves, and prepare 2 cups mixed vegetables (e.g., slice carrots, chop bell peppers, measure peas). Fresh or frozen both work!
Keep veggie pieces similar in size (about 1-inch) for even cooking.
- Tip: If using frozen veggies, no need to thaw—just add them straight to the slow cooker.

Step 2: Combine in the Slow Cooker

Add 1 can (14 oz) coconut milk, 1 can (14 oz) undrained diced tomatoes, mixed vegetables, chopped onion, minced garlic, 1 tbsp curry powder, 1 tsp cumin, and a pinch of salt and pepper to the slow cooker.
Stir gently to combine, ensuring the veggies are coated with the sauce and spices.
- Tip: If you prefer a thicker curry, drain half the tomato liquid before adding.

Step 3: Cook

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.
Stir halfway through if possible to ensure even cooking, but avoid lifting the lid too often—it slows cooking.
- Tip: Taste and adjust salt, pepper, or curry powder before serving, as slow cooking can mellow spices.

Step 4: Check the Sauce

Once cooked, check the sauce consistency. If it’s too thin, mix 1 tsp cornstarch with 1 tbsp water, stir it into the curry, and cook on high for 10-15 minutes to thicken.
If the sauce is too thick, add 1-2 tbsp water or broth.
- Tip: The sauce should be creamy and coat the veggies without being soupy.