Description
A warm, spiced vegetable curry that is effortless to prepare and perfect for weeknight meals, featuring a variety of nourishing vegetables and aromatic spices.
Ingredients
- 1 large chopped onion
- 3 cloves minced garlic
- 1–2 tbsp grated ginger
- 1–2 tbsp oil
- 2–3 tbsp curry paste or 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cup vegetable broth
- 1 (14 oz) can diced tomatoes
- 3 cups chopped root vegetables (potatoes, carrots)
- 2 cups cauliflower florets
- 1 cup diced bell pepper
- 1 (15 oz) can chickpeas (drained)
- 1 (14 oz) can coconut milk
- 1–2 tbsp lime juice
- 1/4 cup chopped cilantro
- Salt, to taste (about 1–1½ tsp)
- Black pepper, to taste
- 1/2 cup coconut cream or plain yogurt (optional)
Instructions
- Sauté the chopped onion, minced garlic, and grated ginger in oil until softened and lightly browned (about 6–8 minutes).
- Stir in the curry paste or powder, ground cumin, and turmeric, cooking for 1 minute.
- Deglaze the pan with vegetable broth and diced tomatoes, then transfer to the slow cooker.
- Add chopped root vegetables, cauliflower, bell pepper, chickpeas, and coconut milk to the slow cooker.
- Cook on LOW for 4–6 hours or HIGH for 2–3 hours until the vegetables are tender.
- Finish with lime juice, cilantro, and season to taste with salt and pepper.
- If desired, stir in coconut cream or yogurt off heat for a creamier texture.
Notes
For creamier texture, add coconut cream or yogurt at the end. Adjust seasoning and spice levels according to your taste.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian