Slow-Cooker Vegetable Curry
Packed with fresh vegetables, this hearty, gluten-free curry dish is sure to satisfy on a winter night.
Serves 4
Ingredients:
- 2 tbsp. olive oil
- ½ c. yellow onions, peeled and minced
- 3 garlic cloves, peeled and minced
- 1 tbsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. paprika
- 4 c. vegetable broth
- 1 c. coconut milk
- ¼ c. leeks, chopped
- 1 c. butternut squash
- 1 c. cauliflower
- 2 c. brussels sprouts (about 6)
- 1 c. kale
- 1 c. peas
- 3 tsp. salt
- 2 c. basmati rice, cooked
- Cilantro, for garnish
Print Recipe
Instructions:
- Set your slow cooker to low, and add the olive oil. Sauté the onions and garlic with the garam masala, cumin, coriander, turmeric, and paprika. Cook for 3–4 minutes or until the vegetables are tender.
- Pour in the vegetable broth and coconut milk, and whisk until blended. Add in the leeks, butternut squash, cauliflower, brussels sprouts, kale, and peas.
- Cover, and cook for 3 hours.
- Season with salt, serve over the basmati rice, and garnish with cilantro.
Tip: If you like your vegetables a little crunchy, slow-cook for 2 hours. If you prefer softer veggies, adjust the time to 4 hours.
