Slow Cooker Vegetable Curry

4 standard portions

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Ingredients

• 1 teaspoon vegetable oil (if you chose to saute the onion, garlic, and ginger)
• ½ onion (diced)
• 2 cloves garlic (minced)
• 3 cm ginger (chopped)
• ½ cauliflower head (cut into florets)
• 6 new baby potatoes (halved)
• 6 mushrooms (halved)
• 100 grams snap peas
• 100 grams baby corn (cut in halves)
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon salt and pepper
• ½ can coconut milk
• 1 can diced tomatoes
• ½-1 cup water (depends on the amount of vegetable you're using and how saucy you want the curry to be)

Method

1. Prep your vegetables. I cut my new baby potatoes in halves, and the cauliflower head into florets. So chop everything in bite-sized vegetables.
2. In a small pan, saute onion, with garlic and ginger. Add chili if using. You can skip the sauteeing part but strongly recommend that do it to release the flavours and then add to the slow cooker.
3. Add the onion, garlic, ginger to the slow cooker. Followed by diced tomatoes, half a can of coconut milk (I use full fat), water, and the prepped vegetables.
4. Add the spices. I use turmeric, garam masala, cumin, salt, and pepper.
5. Give everything a quick stir, cover with the lid and start the slow cooker. 3 hours on high, or 6 hours on low.
6. Once it's ready, open the lid, give it a stir and have a taste. Adjust seasonings to your preference and serve with white, brown rice, warm naan, or chapatis.