No Hurry Vegetable Curry Recipes

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SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry 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

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

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, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

NO-HURRY VEGETABLE CURRY



No-Hurry Vegetable Curry image

Make and share this No-Hurry Vegetable Curry recipe from Food.com.

Provided by Celeste

Categories     Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (14 ounce) can light coconut milk
1/4 cup flour
1 1/2 tablespoons red curry paste
1 large onion, chopped
4 small yukon gold potatoes, halved (8 oz.)
4 cups butternut squash, cut into 1 1/2-inch chunks
4 cups cauliflower florets
1 (15 ounce) can chickpeas, rinsed
1 red bell pepper, cut in 1-inch pieces
1 cup frozen peas
3 cups cooked basmati rice
chopped cilantro (granish)

Steps:

  • Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
  • Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts : Calories 370.2, Fat 1.6, SaturatedFat 0.3, Sodium 267.1, Carbohydrate 79.7, Fiber 10.2, Sugar 7.2, Protein 11.6

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