Crock Pot Vegetable Curry From Ceylon Recipes

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

Steps:

• Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
• Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
• Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
• Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
• Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
• Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
• Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.

CROCK POT VEGETABLE CURRY FROM CEYLON

Steps:

• In a non-stick frying pan, take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on high heat.
• Transfer all the veggies, spices, tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour.
• Check in between to see if the vegetables are done and absolutely soft.
• Add water as per your preference for consistency.
• This curry, in its final form should be neither too thick nor too watery.
• Serve hot with steamed rice or noodles.

SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)

Steps:

• In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
• Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
• In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
• Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
• Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.

SLOW COOKER VEGETARIAN CURRY

Steps:

• Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
• Cook on Low until vegetables are tender, 5 to 6 hours.

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Steps:

• Place the potatoes into the bottom of a slow cooker.
• Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
• Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.