Vegetable Curry
I love the
hassle-free nature of the slow cooker, but I don't want to sacrifice flavor for
convenience. This cozy and spicy dish has both.
Ingredients
SPICE MIX:
- 1 tsp cumin powder
- 1 tsp pepper (white or black)
- 1 tsp All Spice powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 2 tbsp curry powder , mild or hot (Note 1)
- 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
CURRY:
- 2 large garlic cloves , minced
- 28 oz / 800g canned crushed tomato
- 1 zucchini , diced (~1 cup) *
- 2 cups / 500 ml vegetable or chicken broth
- 3/4 cup frozen peas *
- Salt and pepper
- 1 large red chilli / cayenne pepper , deseeded and finely sliced
- 2 cups cauliflower florets * , small / medium (~180g/6oz)
- 2 handfuls baby spinach , optional
- Yoghurt (plain or Greek)
- 2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)
- 3 tbsp cooking oil
- 1 large onion , diced (brown, white, yellow)
- 1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3" pieces (~1.5 cups)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
Instructions
First, heat
the oil in a large saucepan over medium-high heat. Add the garlic and onion,
cook for 2 minutes. Add the cayenne pepper and cook until the onion is
translucent.
Then, add
the spice mixture and cook, stirring constantly, for 1 to 2 minutes until the
spice is fragrant and moist. If it is too dry, add a small touch of water or
oil.
Add the
pepper and zucchini, cook for 1 minute.
Add the
tomato, broth, potato and cauliflower. Mix well, bring to a boil, cover, reduce
the heat to medium.
Simmer for
15 minutes or until the potato is soft enough, then remove the lid and simmer
for another 10 minutes + until the sauce is slightly thickened and the potato
is soft.
Add the
peas, stir, cook for 2 minutes. Add the coriander and spinach, stir until they
wilt.
Season to taste until salt and pepper. Serve over rice. Garnish with yogurt and cilantro. Happy Cooking Time.
