Mixed Vegetable Coconut Curry
From the Vegetarian Slow Cooker by Judith Finlayson - here is a tasty and oh so simple Mixed Vegetable Coconut Curry that will delight your family and friends and leave you some lunchtime leftovers.
Serve with rice and grilled meat or fish if you like.
This recipe makes 6 servings and cooks in a medium to large (4 to 5 quart) slow cooker.
Mixed Vegetable Coconut Curry Ingredients:
1 tablespoon vegetable or coconut oil
3 cups cubed (1/2 inch) peeled carrots (about 4 medium)
2 onions, finely chopped
2 stalks celery, diced
4 cloves garlic, minced
1 tablespoon minced ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cracked black peppercorns
½ teaspoon ground turmeric
1 bay leaf
1 can (28oz) diced tomatoes with juice
4 cups (1 inch) peeled winter squash
1 cup coconut milk
1 red bell pepper, seeded and diced
1 long red or green chile pepper, seeded and minced
In a skillet, heat the oil over medium heat.
Add the carrots, onions and celery and cook, stirring until softened, about 7 minutes.
Add garlic, ginger, cumin, coriander, salt, peppercorns, turmeric and bay leaf and cook, stirring for 1 minute.
Add tomatoes with juice and bring to a boil.
Transfer to slow cooker stoneware.
Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours.
Add coconut milk, bell pepper and chile pepper and stir well.
Cover and cook on High for 15 minutes, until peppers are tender.
The following nutritional analysis is for one serving - recipe makes 6 servings.
|Nutrient Name||Nutrient Value||Unit||Daily Value %|
|Calories from Fat||110|
Nutritional information provided by www.foodcalc.com