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slow cooker potato curry

Slow Cooker Potato Curry

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: Serves 6 1x
  • Category: dinner, slow cooker
  • Method: Slow Cooker
  • Cuisine: Indian, Indian-Inspired
  • Diet: Vegan

Description

This Indian-style slow cooker potato curry is the ultimate weeknight vegetable curry. Hearty, rich and perfectly spiced and packed with plant-based protein and veggies— it’s perfect for a cozy fall or winter meal.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: Serves 6 1x
  • Category: dinner, slow cooker
  • Method: Slow Cooker
  • Cuisine: Indian, Indian-Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: Serves 6 1x
  • Category: dinner, slow cooker
  • Method: Slow Cooker
  • Cuisine: Indian, Indian-Inspired
  • Diet: Vegan
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Ingredients

  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 1 (15 ounce can) diced tomatoes
  • 4 teaspoons curry powder
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 1.5 pounds The Little Potato Company Dynamic Duo potatoes, quartered or halved, depending on size
  • 1 serrano chili, chopped (seeded, for less spice)
  • 1 pound cauliflower, cut into 1-inch florets
  • 1-inch knob fresh ginger, minced
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 1 (15 ounce) can chickpeas, rinsed
  • 3/4 cup canned coconut milk
  • 1 1/2 cups thawed from frozen peas
  • 1 lime, juiced

Instructions

  1. Place the onion and tomatoes in the base of a food processor and pulse ~4-5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about 5 minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
  2. Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about 5 minutes. If using a separate saucepan, transfer the contents to the base of a food processor.
  3. Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4-5 hours.
  4. Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together. 
  5. Serve with steamed rice.

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