I live in a great neighborhood in a new development. It’s full of my current demographic — mums of very young children. We were chilling out at the park at the end of my road, talking cooking, when one mum shared her very easy curry recipe.
Astounded, I made it the very next day… and have made it several times since. It’s dairy, sugar, and gluten-free. It’s vegan if you leave out the meat. It’s extremely customizable. And I just love slow cooker meals as it cuts down on the chaos of that pre-dinner hour that young children bring.
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1-2 Tbsps of spices. This is heavily dependent on the spices in your cupboard, and personal preference. I use cumin, garlic, allspice, paprika, ginger, tumeric, and cardamon. I like to add more cumin because cumin is awesome. You could add fresh spices. More spice = more flavor = yummo! You don’t need to add curry paste or powder.
- Every vegetable in your house within reason. Not lettuce, or cucumber. But zucchini, eggplant, pumpkin, sweet potato, celery, carrots. Anything that cooks up nicely.
- Cut all vegetables into a slow cooker or large pot.
- Dump spices into pot.
- Dump coconut milk and diced tomatoes into pot.
- Give it a stir.
- Put on slow cooker, or cover pot, and let it simmer on the stove, stirring every so often to ensure it doesn’t burn on the bottom. Even better, if your pot and lid are oven proof, put it in your oven on 160°C for four hours.
- Serve with rice.
- Add meat, or not.
- Add cayenne pepper in small amount for some serious heat, or not.
- Add sultanas or diced apple at the start for some sweetness.
I reckon this recipe does our family of four, two dinners and two lunches. It might give a single person 6-8 meals.
What are your slow cooker curry recipes?