SLOW COOKED INDIAN CURRY RECIPES

Name: Slow-Cooked Vegetable Curry
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: 6 servings
Cuisine: Asia, Indian
Ingredients: 1 tablespoon canola oil; 1 medium onion, finely chopped; 4 garlic cloves, minced; 3 teaspoons ground coriander; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper; 2 tablespoons tomato paste; 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 3 cups cubed peeled sweet potatoes (about 1 pound); 3 cups fresh cauliflower florets (about 8 ounces); 4 medium carrots, cut into 3/4-inch pieces (about 2 cups); 2 medium tomatoes, seeded and chopped; 2 cups chicken broth; 1 cup light coconut milk; 1/2 teaspoon pepper; 1/4 teaspoon salt; Minced fresh cilantro; Hot cooked brown rice; Lime wedges; Plain yogurt, optional

SLOW-COOKED VEGETABLE CURRY RECIPE: HOW TO MAKE IT

Slow-Cooked Vegetable Curry Recipe: How to Make It image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 35 minutes

Prep Time 35 minutes

Cook Time 05 hours 00 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 696mg sodium, CarbohydrateContent 49g carbohydrate (12g sugars, FiberContent 12g fiber), ProteinContent 9g protein.

SLOW-COOKER INDIAN-STYLE FISH CURRY RECIPE - MARTHA STEWART

Slow-Cooker Indian-Style Fish Curry Recipe - Martha Stewart image

The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Seafood Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

1/2 cup flaked unsweetened coconut
2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired)
1 teaspoon whole coriander seeds
1/2 onion, coarsely chopped
1 inch fresh turmeric, peeled and coarsely chopped
1 inch fresh ginger, peeled and coarsely chopped
2 cloves garlic, thinly sliced
2 tablespoons tamarind paste
1 teaspoon ground cumin
1/4 teaspoon fenugreek seeds
1 tablespoon mild curry powder
Kosher salt
2 cans (13.5 ounces each) unsweetened coconut milk
2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces
Fresh cilantro, for serving

Steps:

Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; puree until a paste forms.
Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours).
Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro.

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