This crockpot recipe needs very little prep ahead of time, and makes a gorgeous creamy vegan curry. It is served with an extra special coconut basmati rice, which will really get your tastebuds going! You can throw this recipe together the night before, or in the morning on the day you will be eating it, and let it cook and simmer away all day in the slow cooker. You will return home to the gorgeous smell of this curry cooking!
This is a lovely warming meal for the fall and winter months. I recently rediscovered my crockpot and I have been experimenting with all kinds of hot warming dishes for when I return home from work. The last thing I want to do some evenings is cook a big meal. Crockpots are just the best thing – like having a cook preparing the meal for you all day!
This recipe uses sweet potatoes, cauliflower, and chick peas, but you could use any vegetables you like in this. This would be a great recipe if you have some leftover vegetables to use up. Just dump them all in the crockpot! This recipe also freezes really well.
This might not make the most attractive curry, but I promise you that each mouthful of this recipe is full of flavor, and you will definately want seconds!
For the Curry:
1/2 of a large onion, chopped
1 clove garlic (minced) or 1 teaspoon minced garlic (from a jar)
1 teaspoon of olive oil
1 tablespoon of minced ginger (fresh or from a jar)
1 large can chickpeas, drained
Large can chopped tomatoes, drained
2 cups cauliflower florets, chopped into small pieces
1 sweet potato, chopped into small cubed pieces
1 can coconut milk
1 cup vegetable broth/stock
2 tablespoons of curry powder
1 teaspoon of turmeric
1 teaspoon of salt
For the Coconut Rice:
2 cups of Basmati rice
1 can coconut milk
1 cup of water
1/2 teaspoon of salt
For the curry:
In a pan, fry the garlic, onion and ginger together in the olive oil for about 5 minutes or so. Once cooked, transfer the mixture to your crockpot.
In the crockpot, on top of the onion mixture, add the coconut milk, sweet potatoes, chickpeas, vegetable broth, chopped tomatoes, cauliflower, the curry powder, turmeric and salt.
Stir everything together so it is well blended.
Cook in your crockpot on a low heat for about 6 hours.
For the coconut rice:
Place the Basmati rice, coconut milk, water and salt in a pan together and bring to a boil. Once boiled, turn down the heat and allow to simmer gently – for about 20-30 minutes or so.