Name: Mild southern Indian vegetable curry
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Southern Indian
Ingredients: 150 g (5½ oz) frozen peas, thawed; steamed basmati rice, to serve; ½ cinnamon stick or ½ teaspoon ground cinnamon; 3 tomatoes, coarsely chopped; naan, to serve (optional); 1 long green chilli, thinly sliced, to serve (optional); 1 teaspoon sea salt; ¼ teaspoon freshly ground black pepper; ½ bunch coriander (cilantro); ¼ teaspoon ground fenugreek (optional); 1 tablespoon ground coriander; 1 bunch baby carrots, scrubbed, ends trimmed, left whole or 3 medium carrots, chopped into 1cm (½ inch) slices; 600 g (1 lb 5 oz) waxy potatoes, cut into bite-sized pieces; 2 tablespoons vegetable oil; 2 brown onions, halved and thinly sliced; 5 cm (2 inch) piece fresh ginger, peeled and finely grated; 4 garlic cloves, crushed or finely chopped; 400 ml (14 fl oz) tin coconut milk, shaken; 100 g (3½ oz) raw cashew nuts; ½ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This mild but tasty curry has lots of delicious sauce, so ensure you serve it with plenty of rice and maybe some naan for mopping it up. There are a few different spices in this dish, but they are what give the curry its amazing flavour.

Ingredients

2 tablespoons vegetable oil
2 brown onions, halved and thinly sliced
4 garlic cloves

Method

Heat the oil in the insert pan of a slow cooker or in a frying pan over medium heat. Add the onion, garlic and ginger and cook for 10 minutes, or until the vegetables have softened slightly, stirring occasionally.

Meanwhile, coarsely chop the coriander leaves and finely chop the stems, keeping them separate.

Add all the dry spices, salt and pepper to the pan and cook for 1 minut

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