Best 2 Delightful Indian Coconut Vegetarian Curry In The Slow Cooker Recipes

Indian cuisine is renowned for its vibrant flavors and rich aromatic spices, and the vegetarian coconut curry is a delightful dish that embodies this culinary heritage. This dish is a symphony of flavors, where the creaminess of coconut milk harmonizes with the warmth of spices, creating a delectable and comforting meal. It's an excellent option for those following a vegetarian or vegan diet, as well as those seeking a healthier and plant-based alternative. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will lead you through the process of creating this flavorful and aromatic coconut curry in the convenience of your slow cooker.

Let's cook with our recipes!

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker image

Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.

Provided by CYBERGIFTS

Categories World Cuisine Recipes Asian Indian

Time 4h20m

Yield 8

Number Of Ingredients 14

Ingredients

5 russet potatoes, peeled and cut into 1-inch cubes
¼ cup curry powder
2 tablespoons flour
1 tablespoon chili powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can unsweetened coconut cream
water, as needed
1 ½ cups matchstick-cut carrots
1 cup green peas
¼ cup chopped fresh cilantro

Steps:

Place the potatoes into the bottom of a slow cooker.
Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker image

Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.

Provided by CYBERGIFTS

Categories Indian Recipes

Time 4h20m

Yield 8

Number Of Ingredients 14

Ingredients

5 russet potatoes, peeled and cut into 1-inch cubes
¼ cup curry powder
2 tablespoons flour
1 tablespoon chili powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can unsweetened coconut cream
water, as needed
1 ½ cups matchstick-cut carrots
1 cup green peas
¼ cup chopped fresh cilantro

Steps:

Place the potatoes into the bottom of a slow cooker.
Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g

Tips:

- For a richer flavor, use full-fat coconut milk. - If you want a spicy curry, add a green chili or two. - Be sure to use fresh vegetables for the best flavor. - If you don't have a slow cooker, you can make this recipe on the stovetop. Just simmer the ingredients in a covered pot over low heat for 1-2 hours. - Serve this curry with rice, quinoa, or naan bread.

Conclusion:

This delightful Indian coconut vegetarian curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The slow cooker does all the work, so you can relax and enjoy the delicious results. With its creamy coconut sauce, tender vegetables, and fragrant spices, this curry is sure to please everyone at the table. So next time you're looking for a vegetarian curry recipe, give this one a try. You won't be disappointed!