Slow Cooker Vegetable Curry
The ultimate comfort food, Slow Cooker Vegetable Curry is a creamy and satisfying dish that brings warmth and flavor to your dinner table. Packed with fresh vegetables and aromatic spices, it’s an easy weeknight dinner that will have everyone asking for seconds. Make it tonight for a delightful meal!
Equipment
- Slow Cooker
Ingredients
- 1 teaspoon vegetable oil if you chose to saute the onion, garlic, and ginger
- ½ onion diced
- 2 cloves garlic minced
- 3 cm ginger chopped
- ½ cauliflower head cut into florets
- 6 new baby potatoes halved
- 6 mushrooms halved
- 100 grams snap peas
- 100 grams baby corn cut in halves
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt and pepper
- ½ can coconut milk
- 1 can diced tomatoes
- ½-1 cup water depends on the amount of vegetable you're using and how saucy you want the curry to be
Instructions
- Start by prepping your vegetables. I cut my new baby potatoes in halves and the cauliflower head into florets. Chop everything into bite-sized pieces to ensure even cooking and easy eating.
- In a small pan, add a splash of vegetable oil and sauté the onion, garlic, and ginger. This step is optional, but I highly recommend it! Sautéing brings out their flavors and makes your kitchen smell amazing. If you’d like a bit of heat, feel free to add some diced chili at this stage.
- Once sautéed, transfer the mixture into the slow cooker. Next, add the diced tomatoes, half a can of coconut milk (I prefer using full-fat for creaminess), and enough water to achieve your desired curry consistency.
- Add the prepped vegetables, starting with the cauliflower, followed by the baby potatoes, mushrooms, snap peas, and baby corn. Make sure they’re evenly distributed in the pot.
- Now it’s time to add the spices! Sprinkle in the turmeric, garam masala, cumin, salt, and pepper. These spices are essential for creating that warm, comforting flavor.
- Give everything a quick stir to ensure the spices coat the vegetables. Cover the slow cooker with its lid and set it to cook. You can choose to cook on high for three hours or on low for six hours, depending on your schedule.
- When it’s ready, take a moment to savor the aroma wafting from the cooker. Open the lid, give it a gentle stir, and taste the curry. This is the perfect time to adjust the seasonings to your liking.
- Serve your Slow Cooker Vegetable Curry hot with a side of white or brown rice, warm naan, or chapatis. The curry pairs beautifully with these sides, creating a wholesome meal.
- Enjoy every comforting bite! If you have leftovers, they make for a delicious lunch the next day.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to five days. This makes it a great option for meal prep!
- Tip 2: You can freeze the curry for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
- Tip 3: This curry is fantastic with warm naan or chapatis. You can also serve it over rice for a fulfilling meal.
- Tip 4: If you prefer a milder curry, start with less spice and add to your liking. You can always adjust the seasonings as you go.
- Tip 5: Feel free to swap in your favorite vegetables based on what you have available. Root vegetables or leafy greens also work beautifully.