Food and Drink

Easy Slow Cooker Vegetarian Curry

It is looking like we are going to need to take things slow for a while so why not make this Easy Slow Cooker Vegetarian Curry. While you leave this to cook, you can read a book, listen to one of our podcasts or just relax and enjoy your own company.

This makes quite a large curry so it is a good one to have on hand in the freezer.

INGREDIENTS
900 grams Kumara
1 tablespoon olive oil
1 brown onion sliced
2 x tsp minced garlic
2 x tsp minced ginger
2 x tsp cumin
½ x tsp cayenne pepper
4 x tsp curry powder
1 x tsp salt
1 x tsp pepper
1 x can chopped tomatoes in juice
1 x can full of coconut milk
1 x can chickpeas (drained)
½ cup frozen peas

METHOD
Cut onion in half and then into rings.
Spread around the bottom of a slow cooker
Cut kumara in to 3cm cubes and add on top of the onions
Add the spices, garlic, ginger, tomatoes in juice and coconut milk to the slow cooker
Turn on to low
After 2 hours, add the drained chickpeas
After a further 1.5 hours later add the frozen peas
Cook for another 30 mins
Serve with papadums or rice and enjoy

TIPS
While we enjoy the ingredients listed above you can mix and match a bit. Use potatoes instead of kumara or red onion instead of brown.
Make sure the kumara is chopped into equal sized pieces for even cooking
If you occasionally lift the lid to give it a stir, watch for steam!
Freeze in containers to enjoy over time
If you haven’t cooked with cayenne pepper in the past, be careful as is can be quite spicy. It is an optional herb and it’s fine to make this without or with ¼ of a teaspoon. Use sparingly!

 

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