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Slow Cooker Vegetable Curry – Indian Style

Ready in

255 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

240 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by OnePotChefShow on YouTube
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Measurements
Tap an ingredient to mark it ready0 of 15 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Sauté Aromatics and Apple

    Into a fry pan over medium heat, add a little bit of oil. Add 1 peeled and chopped brown onion, 1 large red apple, and 2 teaspoons of finely ginger. Cook, stirring, for about or until the onions and apples have softened.

  2. 2

    Add Garlic and Curry Paste

    Add 2 teaspoons of garlic (about 2 cloves) and stir in about 1/4 cup of mild curry paste. Stir this around for about . Season with a little salt and pepper.

  3. 3

    Combine Ingredients in Slow Cooker

    Transfer the onion and apple mixture to a 5.5-liter slow cooker. Add 1 medium sweet potato (approx. 600g), peeled and , 1/2 small cauliflower (approx. 400g) broken into florets, 2 x 400g cans of drained and rinsed chickpeas, 1 x 400g can of tomatoes, and 1 3/4 cups of vegetable stock. Give that a gentle stir together.

  4. 4

    Slow Cook

    Put on the lid and switch the slow cooker on. Cook on the high setting for , or on the low setting for about , until the vegetables are nice and tender. Do not take the lid off during cooking to allow to generate properly.

  5. 5

    Finish and Serve

    After cooking, take off the lid and give the curry a quick stir. Stir through 1/2 cup of coconut milk and a couple of big handfuls of baby spinach leaves. Pop the lid back on and allow it to stand for about . Serve this rich and flavorful vegetable curry on a plate with some rice.

Before You Cook

Helpful details before you start
Spice LevelMild
Ginger
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)
Ingredient Substitutions
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)
AllergensThis recipe contains tree nuts.
tree nuts

Variations

Simple ways to adapt this recipe.

  • 1
    Use broccoli

    Potato, or other seasonal vegetables.

  • 2
    Experiment with different vegetable combinations

Helpful Tips

Small details that can improve the final result.

  • 1
    TipOnce the Lid Is on

    Once the lid is on and the slow cooker is switched on, do not take the lid off. Leave it on to allow steam to generate and vegetables to cook properly.

  • 2
    TipServe with Rice

Your Notes

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