Slow Cooker Vegetarian Curry Recipe
Healthy Vegetarian Dish for the Whole Family
By: totanaliz on: Thu 26 of Apr, 2007 [08:55 UTC] (2029 reads)
I love my slow cooker. For busy working moms these electric casserole-style cookers a a huge bonus. This Slow Cooker Vegetarian Cooker recipe makes it easy to prepare a homemade, healthy and vegetarian meal for the whole family to enjoy.
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This recipe is for a vegetarian curry, full of color with an interesting mix of vegetables in a spicy sauce. I love meat curries too, so the possibilities are endless.
This recipe takes about 15 minutes to chop and prepare the vegetables, and will serve 4-6 people, depending on the portion size and the side dishes.
- 1 aubergine
- 1 head of cauliflower, cut into small florets
- 8 oz button mushrooms
- 1 large onion
- 3 or 4 carrots
- 1 green pepper
- a couple of cloves of garlic, peeled and crushed
- 4 tsp of peeled and grated root ginger
- 2 fresh green chilies, deseeded and chopped
- 1 tbsp paprika
- 2 tsp ground coriander
- 1 tbsp curry powder, to taste. (mild , medium or hot, it is up to you!)
- 1 veg stock cube, dissolved in approx 16 fl oz water
- 1 lb of tinned chopped tomatoes
- salt to season
- 1 tbsp cornflour
- 5 fl oz coconut milk ( get the low fat version if watching calorie intake)
- 3 tbsp ground almonds
- Simply chop all the vegetables into small cubes, or finely slice ( eg. onions). Cut cauliflower into small florets. If using button mushrooms you can leave those whole.
- Place all the vegetables into the slow cooker.
- Add the spices – garlic, ginger, chopped chillies, paprika, coriander and curry powder. Stir to coat vegetables thoroughly.
- Add the tomatoes and stock. Season well with salt. Cover and leave to cook on high.
- When the vegetables are tender and you are almost ready to eat, thicken the curry. Blend the cornflour and the coconut milk together into a smooth paste and stir into the casserole. Add the ground almonds and stir again. You can add more cornflour if you like a thicker sauce. Season with salt and pepper and leave to stand for 5 minutes.
For a creamy taste, add a little single cream just before serving.
Serve with rice or couscous, hot naan bread or even baked potatoes. Garnish with herbs and enjoy!
The main advantages of using a slow cooker are :
- the foods cooks, as the name suggests, very slowly. You simply put all the ingredients in the pot, switch on and leave. When you walk through the door in the evening, the meal is already made!
- Flavour and goodness are sealed into the sauces
- The cooking times are not exact. Once the food is ready, you can safely leave it in for another 1 or even 2 hours without it spoiling, so if you are running late it really doesn´t matter.
- It is virtually impossible to burn anything!
- You can prepare a wide variety of meals, from casseroles, puddings, soups, and even “roast” joints of meat.
- You can use cheaper cuts of meat, so very economical for a family. The long cooking process means that cheaper cuts are “melt-in –the-mouth” tender.
- They use very little electricity, about the same as a standard lightbulb.
The single disadvantage is that you need to get up in the mornings approximately 15 minutes earlier for the food preparation (and once I did forget to plug mine in, but that´s another story!)