My healthy eating drive is continuing and with it the need for a healthy slow cooker dinner that I can leave all day and come back to at the end of a busy day. I decided on a slow cooker Malaysian vegetable curry. The dull winter days call for a vibrant curry with the yellow of turmeric and baby corn and the greens of fresh coriander, lime, mange tout and sugar snap peas.
In the supermarket I even managed to pick up a pack of fresh mange tout in purple and green to add to the rainbow of colours.
The lemongrass and kaffir lime leaves typically used in Malaysian curries bring a fresh and zingy flavour to the dish. I wanted to ramp it up further so I added a whole lime cut into wedges into the mix.
You can get lemongrass and kaffir leaves from the spice section at your supermarket or the World Food aisle. They last a long time in the cupboard so you can use them in more dishes later on!
Malaysian curries are normally based on a curry paste made from garlic, chilli, lemongrass, ginger together with shallots, turmeric and oil. For this recipe you will make a curry paste using a hand blender, then fry it off, before adding and frying the onion.
This serves to ensure you get maximum flavour in the dish, and it will be best not to skip this step to get the best results. Next you will transfer the paste and vegetables to the slow cooker, add coconut milk, soy sauce and kaffir lime leaves and cook for 5-6 hours on low (or 3-4 on high).
Just look at how good this Malaysian vegetable curry looks even before cooking. Lovely to leave this in your pot and come home to a perfectly cooked dish that only needs a quick pot of rice to complement it.
More slow cooker vegetarian recipes
Check out my roundup of crockpot vegetarian dishes (with vegan options) for 20 more dishes you might like!
Slow Cooker Malaysian Vegetable Curry
- 4 cloves garlic peeled and crushed
- 2 tsp lazy red chilli or 2 red chillis
- 2 lemongrass peeled and chopped
- 3 cm fresh ginger peeled and chopped
- 4 shallots peeled and chopped
- 1 tsp turmeric
- 1 tbsp oil
For the curry:
- 1 onion
- 400 g tin light coconut milk
- 1 tsp light soy sauce
- 4 leaves kaffir lime
- 150 g baby corn
- 150 g mange tout - I used half normal, half purple
- 100 g sugar snap peas
- Half a lime in wedges
- Chopped coriander to serve
- Use a hand blender to make a curry paste from the first set of ingredients, in a large bowl.
- Fry the curry paste for 2 mins in a saucepan, then add the onion and fry until soft. If needed, add a little more oil before adding the onion.
- Transfer to the slow cooker then add the rest of the ingredients (coconut milk, soy sauce, lime leaves, baby corn, mange tout, sugar snap peas) and stir well.
- Add the lime wedges on top.
- Place the lid on the slow cooker and cook on low for 5-6 hrs until the vegetables are cooked.
- Remove the kaffir lime leaves and lime wedges.
- Sprinkle with the coriander and serve with rice.
I’m linking up with Janice from Farmersgirl Kitchen and the Slow Cooked Challenge. This month the theme is citrus.
Also linking up with Lucy at Supergolden Bakes and #CookBlogShare