SLOW-COOKED VEGETABLE CURRY
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
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
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
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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