SLOW COOKER VEGETABLE CURRY
Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 13
Steps:
- Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
- Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.
Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
SLOW COOKER VEGETABLE CURRY
Naturally vegan and gluten free, this EPIC slow cooker vegetable curry is easy to make and tastes amazing!
Provided by Emma Mason
Categories Slow Cooker
Time 8h10m
Number Of Ingredients 13
Steps:
- Place the cauliflower, courgette, potato, red pepper, onion, chickpeas, tomatoes, milk, vegetable stock and curry paste into the slow cooker. Season generously with salt & pepper and give it a really good mixing.
- Place on the lid and switch on your slow cooker. Low for 8 hours or 4 hours for high.
- When the time is over, mix thoroughly the add in the frozen peas and let stand for a few minutes to cook them through.
- Your work is done! Enjoy along with rice, naan bread and maybe even some chopped fresh coriander and red chilli.
Nutrition Facts : Calories 208 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 10 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 455 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SLOW-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
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.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
SLOW COOKER VEGETARIAN CURRY
This wonderfully aromatic vegetarian curry recipe is made easy in the slow cooker - perfect for a weeknight meal.
Provided by Anniesails
Categories World Cuisine Recipes Asian Indian
Time 5h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 32.1 g, Fat 0.7 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 44.6 mg, Sugar 4.8 g
SLOW COOKER VEGETABLE CURRY
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
Provided by Robyn Downs
Categories Main Course
Time 6h5m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 159 kcal, Carbohydrate 26 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 1040 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
SLOW-COOKER VEGETABLE CURRY WITH COUSCOUS
A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 6
Number Of Ingredients 23
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In medium bowl, mix sauce ingredients. Refrigerate until serving time.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
- In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
- Cover; cook on Low heat setting 5 to 6 hours.
- Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
- Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.
Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
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