Crockpot Curry Vegetables

Crockpot Curry Vegetables

Crockpot Curry Vegetables – Vegetables can be hit or miss depending on how you cook them, so make sure you give them a nice flavor to spice things up! Literally. This slow cooked curry vegetable recipe brings some serious heat to your veggies and soaks them slowly in the delicious flavor of classic Indian cuisine. Watch this video, brought to us by One Pot Chef, and learn how to upgrade your veggies with this slow cooker recipe.

Crockpot Curry Vegetables

Crockpot Curry Vegetables

Ingredients

  • 600g (20 oz.) of Sweet Potato (peeled and diced into 1 cm (1/2″ pieces)
  • 400g (14 oz.) of Cauliflower (about 1/2 a small head – cut into florets)
  • 1 Small Brown Onion (diced)
  • 1 large red apple (cored and diced)
  • 2 Teaspoons of Minced Garlic
  • 2 Teaspoons of Minced Ginger
  • 1/4 Cup of Mild Curry Paste
  • 2 x 400g (total 28 oz.) Cans of Chickpeas (rinsed and drained)
  • 400g (14 oz.) Can of Diced Tomatoes
  • 1 3/4 Cups of Vegetable Stock
  • 50g (2 oz.) of Baby Spinach Leaves
  • 1/2 Cup of Coconut Milk
  • Salt and Pepper
  • Vegetable Oil
  • Rice (to serve)

Directions

  1. Add oil to small fry pan.
  2. Heat and add onion, apples and ginger.
  3. Stir and cook for a 7-8 minutes until onion and apple pieces are softened.
  4. Add garlic and curry paste.
  5. Stir for 2-3 minutes and season with salt and pepper.
  6. Put mixture into Crockpot.
  7. Add in sweet potatoes, cauliflower, chick peas, tomatoes and vegetable stock.
  8. Place lid on Crockpot and cook on HIGH for 3-4 hours or LOW for 6-8 hours until vegetables are tender.
  9. Add coconut milk and spinach leaves.
  10. Place lid back on Crockpot and cook for additional 15 minutes.
  11. Stir well and serve over rice.
  12. Enjoy!

Let’s thank OnePotChef for this great video and TipHero for this delicious recipe.

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