Slow Cooker Vegetable Curry Without Coconut Milk
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Looking for a super easy slow cooker vegetable curry recipe? You're in the right place! Just like my vegetable Thai red curry – this CRAZY delicious dish is not only seriously easy to make but it's insanely healthy and cost effective too. If that's not enough, it's naturally vegan, dairy free, gluten free, nut free and freezes really well! Oh, and because it's ALL made in the slow cooker (with no precooking), there's hardly any pots to wash too. Wowsers, that's a lot of positives for a slow cooker vegetable curry recipe!
Having recently decided to try veganism, (bye bye EPIC slow cooker chicken curry! *sob*) I'm on a crazed hunt to find/create tons of easy to make dishes that are packed full of healthy vegetables and taste great. Coming from quite a picky eating background – this isn't as easy as it seems. The best thing though? I feel more energetic, my mood is much better and I'm more excited about food that I have been in years. (I know how surprising that sounds coming from a food blogger but it's true!) Turns out, trying lots of new vegetables and ingredients is super fun, addictiveand delicious!
At the end of the day though, I'm still a CRAZY busy part time working Mum with a food blog and time is always of the essence. So this week I wanted to create a healthy dish that not only tastes awesome but was super easy to make with little hands on time. Cue this beautiful slow cooker vegetable curry recipe!
Prefer a quicker stove top curry? Check out this awesome coconut chickpea curry recipe – it'll be right up your street!
How easy is it to make a slow cooker vegetable curry?
Well my friend, you literally put everything straight into the slow cooker and switch it on. That's it. Seriously! Ok except for a few frozen peas which you add in at the end but, other than that, yes – that's it! It literally couldn't be any easier to make. No precooking or faffing about – just chop the veggies, throw it all in then leave it to do it's thing for 8 hours. EPIC!
Can I use whatever vegetables are in my cupboards/fridge?
Absolutely. I'm all for zero waste! Just try to keep firmer vegetables chopped a little smaller to ensure they cook through by the end of the cooking time and you'll be laughing. After all, not everyone likes the same vegetables so it's always good to try new combos and find the best version for you and your family.
Can I change the flavour of this slow cooker vegetable curry?
By all means – yes! It's super easy to do too. Simply use whatever curry paste you prefer. Whether it's a creamy & mild tikka masala or a spicy madras – I guarantee you'll find a curry paste that will become your new favourite. You can easily find a large variety in most supermarkets nowadays too.
How long does it take to cook a slow cooker vegetable curry?
There's two answers to this question. You can either cook your vegetable curry on low for 8 hours or high for 4 hours. It's entirely up to you! I always prefer the low and slow option as I can switch it on before work and come home to a precooked dinner. Win!
Top tips for making slow cooker vegetable curry
Not made a slow cooker vegetable curry before? Don't worry! I've got your back with some top tips to help you nail it on the first go.
- Save yourself time in the morning by chopping the veg the night before. Place it in the slow cooker bowl, cover it with cling film and refrigerate overnight. Then simply add the rest of the ingredients in the morning and switch on before heading to work.
- Try different curry pastes to see which one you like best. Make sure to keep an eye on the 'chilli counter' on the jar to see how hot it will be though.
- Want your curry to look a million dollars? Don't forget to garnish with freshly chopped coriander and sliced red chilli.
- Want to freeze some? Allow to cool completely before dividing into portions (in freezer bags or tubs) and freezing. Use within 2 months.
- Like your curry hot? Add 1/2 – 1 tsp of chilli flakes to add a little kick.
How to Make Slow Cooker Vegetable Curry
Here is what you will need to serve 5 – 6.
(For a printer friendly version, see the recipe card at the end of this post)
- 250g (Approx half a head) Cauliflower, cut into florets
- 1 Courgette, cut into 2cm cubes
- 1 Potato, peeled and cut into 2cm cubes
- 1 x Red Pepper, deseeded and sliced
- 1 x Onion, sliced
- 400g (14 oz) tin of Chickpeas, drained
- 400g (14 oz) tin of Tomatoes
- 125ml (1/2 Cup) Soy Milk *
- 125ml (1/2 Cup) Vegetable Stock
- 4 heaped tbsp Curry Paste **
- Salt & Pepper
- 75g (1/2 Cup) Frozen Peas
Essential Equipment
- 3.5 Litre Slow Cooker
*You can use any dairy free milk – i.e. oat, almond, rice etc
** Use your favourite or something new, it doesn't matter. I used korma curry paste.
Prepping the Ingredients
Firstly, let's chop up all those vegetables and throw them into the slow cooker. (250g | half a head cauliflower, 1 x courgette, 1 x potato, 1 x red pepper, 1 x onion.)
Next we need to add the wetter ingredients so we can add some moisture and real flavour! (400g | 14 oz chickpeas, 400g | 14 oz tinned tomatoes, 125ml | 1/2 cup soy milk, 125ml | 1/2 cup vegetable stock, 4 heaped tbsp curry paste.) Then season very generously with salt and pepper.
Why don't we give it a really good mix to blend all those flavours together eh?
How to Cook Slow Cooker Vegetable Curry
Literally all we need to do now, is put the lid on and set the timer. 8 hours if you're cooking on low and 4 hours if your cooking on high.
Switch it on, sit back and relax! Tic toc tic toc… When the timer is up, it should look something like this…
Don't worry about any dry looking bits, just give it all a really good stir then marvel at your triumph. Next up? Peas! Add in the peas (75g | 1/2 Cup) and give it all one final good stir through. Leave to sit for a few minutes to cook them through.
And there you have it! At this point you can do what you like. You can either serve it up with some naan bread and rice or you can freeze it for a later date. The choice is completely yours.
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Ingredients
- 250 g (Approx half a head) Cauliflower, (cut into florets)
- 1 Courgette, (cut into 2cm cubes)
- 1 Potato, (peeled and cut into 2cm cubes)
- 1 Red Pepper, (deseeded and sliced)
- 1 Onion, (sliced)
- 400 g tin of Chickpeas, (drained)
- 400 g tin of Tomatoes
- 125 ml Soy Milk *
- 125 ml Vegetable Stock
- 4 heaped tbsp Curry Paste **
- Salt & Pepper
- 75 g Frozen Peas
Essential Equipment
- 3.5 Litre Slow Cooker
Instructions
- Place the cauliflower, courgette, potato, red pepper, onion, chickpeas, tomatoes, milk, vegetable stock and curry paste into the slow cooker. Season generously with salt & pepper and give it a really good mixing.
- Place on the lid and switch on your slow cooker. Low for 8 hours or 4 hours for high.
- When the time is over, mix thoroughly the add in the frozen peas and let stand for a few minutes to cook them through.
- Your work is done! Enjoy along with rice, naan bread and maybe even some chopped fresh coriander and red chilli.
Notes
*You can use any dairy free milk – i.e. oat, almond, rice etc
** Use your favourite or something new, it doesn't matter. I used korma curry paste.
For US measurements please see the recipe within the blog post.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 208 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 455mg Carbohydrates: 38g Fiber: 10g Sugar: 10g Protein: 11g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
Liked this recipe? You'll love…
As featured on Julia's Simply Southern Meal Plan Monday #199
Slow Cooker Vegetable Curry Without Coconut Milk
Source: https://kitchenmason.com/slow-cooker-vegetable-curry/
Posted by: stephanbuturears.blogspot.com
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