Best Slow Cooker Vegetable Curry Recipes

SLOW COOKER VEGETABLE CURRY

Steps:

• Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
• Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

SLOW-COOKER VEGETABLE CURRY WITH COUSCOUS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In medium bowl, mix sauce ingredients. Refrigerate until serving time.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
• In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
• Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

SLOW COOKER VEGETABLE CHICKPEA CURRY

Steps:

• In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
• Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
• Stir in coconut milk and shredded basil leaves.
• Spoon rice, if using, into bowls, and ladle curry over the top.

VEGETABLE & CHICKPEA CURRY (SLOW-COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges & couscous.

SLOW COOKER VEGETABLE CURRY WITH COUSCOUS

Steps:

• In medium bowl, mix sauce ingredients. Refrigerate until serving time. In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous. Cover; cook on Low heat setting 5 to 6 hours. Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted. Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

SLOW COOKER VEGETABLE CURRY

Steps:

• 1. In a saute pan, heat the oil until hot. Add the carrots and onion and saute for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant. 2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker. 3. Set the slow cooker on low and cook for 5 hours and 30 minutes. Add the peas and coconut milk and cook for 15 minutes more. Serving=1 cup