No-Hurry Vegetable Curry

READY IN: 6hrs 15mins
Recipe by Celeste

This is a crock-pot recipe that also cuts down on fat.

Top Review by Dr. Jenny

What I liked the most about this recipe was how easy it was to make. Especially since I was lazy and bought diced butternut and cauliflower florets from the store already cut. It is also pretty healthy, yields a lot, and has a good proportion of sauce. However, we found the finished version pretty bland for our tastes. Before serving, I added more curry paste. This did not help. We ended up adding a significant amount of salt and pepper, Madras curry powder, garam masala, and ground coriander before it met with our approval. Then, it was pretty good.

Ingredients Nutrition

Directions

  1. Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
  2. 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.

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