Crock Pot Vegetable Curry Recipes

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.

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.

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.

Steps:

• Place potatoes, onion, red bell pepper, carrots, and tomatoes in crock.
• Stir in tomato paste, water, curry powder,cumin seeds, garlic powder, and salt.
• Mix well and add cauliflower florets.
• Cover and cook on low for 8 to 9 hours. Stir in the peas just before serving.

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.

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.