Crock Pot Vegetable Curry from Ceylon
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 2 cups coconut milk (homemade or canned, Thin consistency)
- 1⁄2 cup water
- 2 lbs mixed vegetables, chopped
- 2 potatoes, boiled and finely chopped
- 1⁄4 teaspoon turmeric
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3 small cinnamon sticks
- 5 peppercorns
- 1⁄2 teaspoon ground fenugreek, powder
- 2 onions, chopped
- 4 curry leaves
- 2 green chilies, slit
- 2 potatoes, boiled and finely chopped
- 3 large tomatoes, finely chopped
- salt
Directions
- In a non-stick frying pan, take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on high heat.
- Transfer all the veggies, spices, tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour.
- Check in between to see if the vegetables are done and absolutely soft.
- Add water as per your preference for consistency.
- This curry, in its final form should be neither too thick nor too watery.
- Serve hot with steamed rice or noodles.
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