Hearty slow cooker vegetable curry to make on busy days. This curry is loaded with vegetables, and the flavours are amazing! Cook on low for 6 hours, or on high for 3 hours, and serve with rice.
½-1cupwaterdepends on the amount of vegetable you're using and how saucy you want the curry to be
Instructions
Prep your vegetables. I cut my new baby potatoes in halves, and the cauliflower head into florets. So chop everything in bite-sized vegetables.
In a small pan, saute onion, with garlic and ginger. Add chili if using. You can skip the sauteeing part but strongly recommend that do it to release the flavours and then add to the slow cooker.
Add the onion, garlic, ginger to the slow cooker. Followed by diced tomatoes, half a can of coconut milk (I use full fat), water, and the prepped vegetables.
Add the spices. I use turmeric, garam masala, cumin, salt, and pepper.
Give everything a quick stir, cover with the lid and start the slow cooker. 3 hours on high, or 6 hours on low.
Once it's ready, open the lid, give it a stir and have a taste. Adjust seasonings to your preference and serve with white, brown rice, warm naan, or chapatis.
Notes
Like spicy curries?
You can add a diced chili to the onion-garlic-ginger mix. Or use chili powder if you prefer.