Mild southern Indian vegetable curry

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

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

Asia
India
Main course
Gluten-free
Vegan
Spicy

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