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Slow Cooked Vegetable Curry
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16 INGREDIENTS • 6 STEPS • 4HRS 24MINS

Slow Cooked Vegetable Curry

Recipe

5.0

3 ratings
Slow Cooked Vegetable Curry is a hearty, flavor-packed main meal dish that is vegetarian and vegan friendly. It features all your favorites, including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy.
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Slow Cooked Vegetable Curry is a hearty, flavor-packed main meal dish that is vegetarian and vegan friendly. It features all your favorites, including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy.
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!

4HRS 24MINS

Total Time

$1.86

Cost Per Serving

Ingredients

Servings
6
us / metric
Sweet Potato
600 g
Sweet Potatoes, diced, peeled
Cauliflower
400 g
Cauliflower
Yellow Onion
1
Small Yellow Onion, diced
Garlic
2 cloves
Garlic, minced
Fresh Ginger
2 tsp
Fresh Ginger, minced
Curry Paste
4 Tbsp
Curry Paste
Canned Chickpeas
850 g
Canned Chickpeas, drained
Canned Diced Tomatoes
395 g
Canned Diced Tomatoes
Vegetable Stock
420 mL
Vegetable Stock
Fresh Baby Spinach
50 g
Fresh Baby Spinach
Coconut Milk
120 mL
Coconut Milk
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Vegetable Oil
as needed
Vegetable Oil
White Rice
to taste
White Rice, cooked
Red Apple
1
Red Apple, diced

Nutrition Per Serving

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Calories
337
Fat
10.0 g
Protein
11.2 g
Carbs
53.8 g
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author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!

Cooking Instructions

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step 1
In a frying pan over medium heat, add Vegetable Oil (as needed), Yellow Onion (1), Red Apple (1), and Fresh Ginger (2 tsp). Cook for 7-8 minutes, or until the onions and apples have softened.
step 1 In a frying pan over medium heat, add Vegetable Oil (as needed), Yellow Onion (1), Red Apple (1), and Fresh Ginger (2 tsp). Cook for 7-8 minutes, or until the onions and apples have softened.
step 2
Add Garlic (2 cloves) and Curry Paste (4 Tbsp). Stir for 2-3 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 2 Add Garlic (2 cloves) and Curry Paste (4 Tbsp). Stir for 2-3 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Transfer onion and apple mixture to slow cooker. Add Sweet Potatoes (600 g), Cauliflower (400 g) broken up into florets, Canned Chickpeas (850 g), Canned Diced Tomatoes (395 g) and Vegetable Stock (420 mL). Stir together.
step 3 Transfer onion and apple mixture to slow cooker. Add Sweet Potatoes (600 g), Cauliflower (400 g) broken up into florets, Canned Chickpeas (850 g), Canned Diced Tomatoes (395 g) and Vegetable Stock (420 mL). Stir together.
step 4
Cover and cook on high for 4 hours, or on low for 6-8 hours, until vegetables are tender.
step 4 Cover and cook on high for 4 hours, or on low for 6-8 hours, until vegetables are tender.
step 5
Stir in Coconut Milk (120 mL) and Fresh Baby Spinach (50 g). Cover and allow to stand for 15 minutes.
step 5 Stir in Coconut Milk (120 mL) and Fresh Baby Spinach (50 g). Cover and allow to stand for 15 minutes.
step 6
Serve with White Rice (to taste) and enjoy!
step 6 Serve with White Rice (to taste) and enjoy!

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