A warming slow cooker vegetable curry, using up all the veggies from the bottom of the fridge. Frugal, healthy and perfect for the cold weather!
In my house we certainly suffer from ‘forgotten vegetable syndrome’. I buy specific vegetables with a recipe in mind, then our plans change and I make something else, and the aubergines, peppers or carrots, or whatever else I have bought, get forgotten about until I find them a few days or a week later. I am sure I can’t be the only one, surely?!
I often use up these forgotten vegetables in soups or casseroles but a vegetable curry is also a great way to use them up. The addition of spices and coconut milk hides a multitude of sins and brings the flavour of the vegetables out. All kinds of vegetables go well in a curry and I like to include sweet potato as it helps the sauce to thicken. Plus this is a nice healthy option if you are trying to eat well.
- 1 red onion, diced
- 1 tsp lazy garlic
- 1 tsp lazy ginger
- 1 tsp mild chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 red chilli, desseded and chopped finely
- 1 tin reduced fat coconut milk
- 3 tbsp tomato purée
- 2 large sweet potatoes
- 2 medium carrots
- 150 g of mixed broccoli/carrot/baby corn
- 75 g green beans
- fresh coriander, to serve
- Place the garlic, ginger and spices in a large bowl.
- Add the coconut milk and tomato purée and mix well to combine all the ingredients.
- Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot.
- Pour the coconut milk mixture on top and stir to combine in the pot.
- Cook on low for 5 hours.
- Add the green beans and cook for one more hour on low.
- Mix well and serve with rice and/or naan bread, with fresh coriander to serve.
Tip: If you have extra time, brown your onions for a few minutes until translucent, then add the garlic, ginger and spices and continue to cook for a minute or so until fragrant.
If you like this, you might also like Knead Whine’s cauliflower and chickpea curry, Celery and Cupcakes’ quinoa, cauliflower and butternut squash curry, Fab Food 4 All’s mushroom, spinach and chickpea curry, and Tin and Thyme’s jerk sweet potato curry.
I’m sending this recipe over to Credit Crunch Munch with Fab Food 4 All and Fuss Free Flavours (hosting this month). Using the slow cooker to cook this curry is very cheap, and using up my elderly vegetables is a great way to avoid waste.
Let me know if you try this slow cooker vegetable curry recipe, and what vegetable combinations work well for you.