Food

CROCK POT VEGETABLE CURRY

Date: 23 Nov 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes Comments

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One for Vegetarians, which can be enjoyed by all really! Crockpots or slow cookers are great to have. Perfect for winter comfort food. You only have to do the initial sautéing of the basic veggies and spices, then chuck this with the rest of the ingredients in the slow cooker and forget it. Food cooked this way comes out tasting really amazing.

Ingredients

  • Olive oil
  • 1 onion
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 small aubergine or half a large one, cubed
  • 1 medium potato, diced
  • 1 red pepper diced
  • 2 tomatoes, diced
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli
  • 1 cinnamon stick
  • 2 tbsp tomato paste
  • 2 cups gluten free vegetable stock
  • 1 tsp sugar
  • 3/4 cup coconut milk
  • 1/2 cup frozen peas
  • Flaked Almonds for garnish, toasted

Method


Heat oil in a large pan over medium heat. Add onion, celery, carrot and potato and cook for 5 minutes or until tender. Add the cumin, coriander, turmeric, sugar, ginger, garlic, and chilli and cook 1 minute, stirring constantly.

Place onion mixture in a slow cooker. Stir in the gluten free stock, the aubergines, peppers, tomatoes, tomato puree and cinnamon stick. Cover and cook on HIGH or mark 2 for 4 to 6 hours or until vegetables are tender.  Towards the end of the last hour of cooking time, stir in the coconut milk and the frozen peas. Cover and continue cooking.

Serve with plain rice, topped with flaked almonds.

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