Description
Ever wondered how to whip up a fragrant, veggie-packed curry that tastes like it’s been simmering all day without chaining yourself to the stove? Slow Cooker Vegetable Curry is your answer! This vibrant, plant-based dish combines creamy coconut milk, tangy tomatoes, and a rainbow of vegetables in a warm, spice-infused sauce that’s bursting with flavor
Ingredients
- Coconut Milk (1 can, 14 oz):
- Why it’s important: Creates a creamy, rich base with a subtle sweetness that balances the spices.
- Substitutions: Light coconut milk for a lower-fat option, or heavy cream for a non-vegan version (though it won’t have the same tropical flavor).
- Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Adds tangy, juicy depth to the sauce.
- Substitutions: Fresh diced tomatoes (about 2 cups) or crushed tomatoes for a smoother texture.
- Mixed Vegetables (2 cups, e.g., carrots, bell peppers, peas):
- Why it’s important: Provides color, texture, and nutrition, making the curry hearty and vibrant.
- Substitutions: Use any veggies like zucchini, green beans, cauliflower, or spinach. Frozen mixed vegetables work in a pinch.
- Onion (1, chopped):
- Why it’s important: Adds a savory, slightly sweet base that complements the spices.
- Substitutions: Red onion, shallots, or leeks for a different flavor.
- Garlic (3 cloves, minced):
- Why it’s important: Infuses the curry with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
- Curry Powder (1 tbsp):
- Why it’s important: The star spice blend, delivering warm, earthy, and slightly spicy notes.
- Substitutions: Make your own blend with turmeric, coriander, cumin, and chili powder, or use garam masala for a different vibe.
- Cumin (1 tsp):
- Why it’s important: Adds a smoky, earthy flavor that enhances the curry powder.
- Substitutions: Ground coriander or skip for a milder curry.
- Salt and Pepper (to taste):
- Why it’s important: Enhances the natural flavors of the veggies and spices.
- Fresh Cilantro (for garnish):
- Why it’s important: Adds a fresh, herbaceous finish and bright color.
- Substitutions: Fresh parsley, green onions, or skip for simplicity.
- Cooked Rice or Naan (for serving):
- Why it’s important: Soaks up the creamy sauce and completes the meal.
- Substitutions: Quinoa, cauliflower rice, or flatbread for variety.
Instructions
Step 1: Prep the Ingredients
- Chop 1 onion into small pieces.
- Mince 3 garlic cloves.
- Prepare 2 cups mixed vegetables: peel and slice carrots into rounds, chop bell peppers into bite-sized pieces, and measure out peas or other veggies.
- Tip: Cut veggies into similar-sized pieces for even cooking.
Step 2: Combine in the Slow Cooker
- Add 1 can (14 oz) coconut milk, 1 can (14 oz) undrained diced tomatoes, 2 cups mixed vegetables, chopped onion, minced garlic, 1 tbsp curry powder, 1 tsp cumin, and a pinch of salt and pepper to the slow cooker.
- Stir well to ensure the spices and liquids coat the vegetables evenly.
- Tip: Shake the coconut milk can before opening to blend the cream and liquid.
Step 3: Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender but not mushy.
- Stir halfway through if possible to redistribute the sauce.
- Tip: Taste and adjust salt, pepper, or curry powder before serving for perfect flavor.
Step 4: Serve
- Spoon the curry over a bed of cooked rice or serve alongside warm naan.
- Garnish with chopped fresh cilantro for a burst of color and flavor.
- Tip: Serve immediately to enjoy the vibrant colors and textures of the veggies.
