VEGETABLE RECIPES FOR SLOW COOKER RECIPES

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SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD



Slow cooker vegetable curry recipe | BBC Good Food image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 13

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

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.

Nutrition Facts : Calories 391 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 14 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.1 milligram of sodium

SLOW COOKER VEGETABLE BEEF SOUP - JUST A PINCH RECIPES



Slow Cooker Vegetable Beef Soup - Just A Pinch Recipes image

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.

Provided by Donna Graffagnino @StillWild

Categories     Beef Soups

Prep Time 30 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 19

1 tablespoon(s) olive oil, butter, or bacon grease
1 1/2 pound(s) beef stew meat, cut in 1" cubes
1 large onion, coarsely chopped
2-3 stalk(s) celery, sliced thick
1 medium bell pepper, diced
1 can(s) (15oz) petite diced tomatoes with juice
2 can(s) beef stock or broth
2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s) whole kernel corn, drained or 1 1/2 cups frozen
2 cup(s) frozen green peas, rinsed
1 1/2 cup(s) fresh or frozen green beans
1 can(s) baby lima beans, drained and rinsed (optional)
2 teaspoon(s) granulated garlic
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) dried parsley
2 tablespoon(s) dried chives
3 large russet potatoes, peeled and large dice
3 large carrots, peeled and cut into large pieces
- salt & pepper to taste

Steps:

  • If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
  • Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
  • Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.

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SLOW COOKER BEEF STEW RECIPE - BBC GOOD FOOD
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SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD
Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day
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Total Time 6 hours 10 minutes
Category Dinner, Main course, Supper
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  • 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.
See details


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I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.
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  • Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.
See details


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