When it comes to hearty, flavorful meals that satisfy both the soul and the stomach, few dishes can rival a comforting vegetable curry. This recipe is the perfect balance of rich, creamy coconut sauce and tender vegetables infused with warming spices like curry powder, garam masala, and turmeric. Whether you’re a busy professional, a parent juggling family dinners, or simply someone who loves a wholesome plant-based meal, this curry can be tailored to suit your schedule. It’s perfect for vegans and vegetarians, naturally gluten-free, and loaded with nutrients, making it both a healthy and indulgent option for weeknight dinners or cozy weekends at home.
What makes this dish even better is its versatility. Whether you prefer the hands-off ease of a slow cooker or the quick satisfaction of stovetop cooking, we’ve got you covered with both methods. The layers of spices, creamy coconut milk, and vibrant vegetables come together to create a meal that’s just as beautiful as it is delicious. Serve it with fragrant basmati rice, a squeeze of lime, and a slice of naan to take it to the next level. Once you try this, it’s sure to become a go-to recipe in your kitchen!
Slow Cooker & Stovetop Vegetable Curry
Preparation Time: 15 minutes
Cooking Time:
– Slow Cooker: 6-8 hours on low or 3-4 hours on high
– Stovetop: 40-50 minutes
Servings: 6
Ingredients:
– 400g potatoes, cubed
– 200g carrots, sliced
– 1 medium cauliflower, cut into florets (approx. 500g)
– 2 bell peppers, chunked (approx. 300g)
– 1 large onion, diced (approx. 150g)
– 200g green beans, trimmed
– 400g chickpeas, drained and rinsed
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
Curry Sauce:
– 2 (400ml) cans coconut milk
– 2 tablespoons curry powder
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 2 tablespoons tomato purée
– Salt and pepper to taste
For Serving:
– Fresh coriander, chopped
– Cooked basmati rice
– Naan bread (optional)
– Lime wedges
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Slow Cooker Method:
1. Layer the vegetables: In your slow cooker, layer the vegetables in this order: onions, potatoes, carrots, bell peppers, cauliflower, and green beans.
2. Prepare the curry sauce: In a large bowl, whisk together the coconut milk, curry powder, garam masala, turmeric, cumin, coriander, and tomato purée until smooth and well combined.
3. Assemble: Pour the curry sauce over the vegetables in the slow cooker. Scatter the chickpeas on top.
4. Cook:
– On low: Cook for 6-8 hours.
– On high: Cook for 3-4 hours.
5. Finish: During the last 30 minutes of cooking, gently stir the curry to combine the flavours. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Serve the vegetable curry hot over basmati rice, garnished with fresh coriander and lime. Add naan bread if desired.
Stovetop Method:
1. Sauté the onion and garlic and ginger: Heat 2 tablespoons of oil in a large, deep pan or pot over medium heat. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add vegetables: Stir in the potatoes, carrots, and cauliflower. Cook for 5 minutes, stirring occasionally to lightly coat the vegetables with the oil.
3. Prepare the curry sauce: In a bowl, whisk together the coconut milk, curry powder, garam masala, turmeric, cumin, coriander, and tomato purée until smooth. Pour the mixture over the vegetables.
4. Simmer: Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
5. Add final ingredients: Add the green beans and chickpeas in the last 10 minutes of cooking, stirring to combine. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Serve the vegetable curry hot over basmati rice, garnished with fresh coriander and lime. Add naan bread if desired.
Cooking Tips:
– For both methods, cut vegetables into similar-sized pieces for even cooking.
– On the stovetop, stir occasionally to prevent vegetables from sticking to the bottom of the pot.
– For a thicker sauce, simmer uncovered for the last 10 minutes.
– Add leafy greens like spinach or kale during the last 5-10 minutes of cooking for extra nutrients.
– Spice it up by adding red chili flakes or fresh chilies!
Storage:
This vegetable curry can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutritional Benefits:
– High in fiber and protein from vegetables and chickpeas
– Rich in vitamins and minerals
– Anti-inflammatory properties from turmeric and other spices
– Suitable for vegetarian and vegan diets
– Gluten-free (when served without naan)
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