Vegetable Curry

Name: Vegetable Curry
Cook time: 6 h
Total time: 6 h
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup thawed frozen green peas; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 2 bay leaves; ½ cup vegetable broth; 1 large yellow onion, minced; 2 teaspoons vegetable oil (optional); 2 tablespoons tomato paste; 3 garlic cloves, minced; 3 cups small cauliflower florets; 3 red-skinned potatoes, scrubbed and diced; 1 (14.5-ounce) can diced tomatoes, drained; 1½ cups green beans, cut into 1-inch pieces; 1 teaspoon ground coriander; 2 tablespoons curry powder; 1 bell pepper (any color), seeded and chopped; ¼ teaspoon cayenne pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooked basmati rice with chutney on the side. For a creamier curry, stir in about ½ cup of unsweetened coconut milk or vegan yogurt just before serving.

Ingredients

2 teaspoons vegetable oil (optional)
1 large yellow onion, minced
3 garlic cloves,

Main course
Gluten-free
Vegan

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, tomato paste, curry powder, coriander, and cayenne and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a lit