Slow Cooker Veggie Curry

You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.

Ingredients:
  • 1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
  • 1 head cauliflower florets cut to bite sized pieces
  • 1/2 lb. green beans, trimmed (I used asparagus)
  • 1 sweet potato, washed and diced
  • 1 red onion, sliced
  • 1 tomato, diced
  • 1/2 cup shredded carrot
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 tsp. curry powder
  • 1 tsp. tumeric
  • 1 tsp. salt
  • 1 tsp. pepper
  • chopped fresh cilantro, for garnish

Method:
  1. Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
  2. Refrigerate for up to 2 days in the refrigerator or freeze.
  3. When ready to use empty the plastic bag contents into slow cooker and cover.
  4. If frozen, thaw contents before putting into slow cooker and cover.
  5. Cook on low setting for 4 hours.
  6. Serve topped with cilantro.  

Alternate Method:
  1. Combine all ingredients (excluding cilantro) in the crock pot.
  2. Cook on low setting for 4 hours.
  3. Serve topped with cilantro. 

Depending on the size of your cauliflower this will serve 4- 8 people.
Judy's Naan bread would go well with this curry.
Here's what it looks like before it is cooked.


9 comments:

  1. Oh yum! My family has had a bout of the flu lately and nothing is as delicious when you're feeling poorly, than warm and comforting food. It looks delicious! I hope you have a wonderful rest of the week!

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  2. Added more turmeric and curry!

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    Replies
    1. And if you like heat you can use the hot curry...

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  3. I really appreciate this method. Do you have like this? So many times (more than I feel good about) I can only manage 10 mins on my feet but I have to eat. Sandwiches once were a good idea, until I developed some kind of backlash to them, :). And I cannot bear to stand to clean up after either, so this is perfect. Oddly when you are in pain, you often don't know the things you always knew, either. So in spite of 60 + yrs in a kitchen, I stand there starving, hurting, and blank.

    Many many thanks.

    Sharon

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    Replies
    1. "more" like this?

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    2. Sharon, sorry for your pain. If you search our recipe archives you can find more crock pot or slow cooker recipes.

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  4. This is a great do ahead recipe and sounds very tasty. I will add this to my batch cooking ideas that I have been intending to do with my daughter - one of these fine days!

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  5. This was great! I added about a cup of quinoa at the end and let it sit to thicken, I also added some cumin, fresh ginger abd garlic.

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