Veg Slow Cooker -- Vegetable Curry

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* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 cup sliced onion

1 1/2 tablespoons ground coriander

2 teaspoons cumin seeds

2 teaspoons ground ginger -- or to taste

1 teaspoon minced garlic

1 teaspoon turmeric

1 teaspoon chopped red chile pepper -- optional

1 14 oz can chopped tomatoes with juice

1 1/3 cups coconut milk

1 small cauliflower

2 small zucchini -- sliced

2 carrots -- sliced

2 boiling potatoes -- diced

1 14 oz can garbanzo beans -- rinsed & drained

3/4 cup plain yogurt -- (to 1 cup)

3 tablespoons mango chutney

1/4 cup chopped fresh cilantro

salt & pepper to taste

finely diced red bell pepper and cilantro

leaves for garnish

 

In a skillet on medium-high heat, heat oil and saute onion for about 4 to 5

minutes until wilted. Add coriander, cumin, ginger, garlic, turmeric, and chile

pepper. Saute for 1 minute to bring out flavor of spices.

 

Transfer to slow cooker. Add tomatoes and coconut milk and stir to combine.

Break cauliflower into florets and add to cooker. Add zucchini, carrots,

potatoes, and garbanzo beans. Stir to combine. Cover and cook on high heat for

3 to 4 hours or on low heat for 6 to 9 hours.

 

Before serving, add yogurt, chutney, cilantro, salt & pepper. Taste and adjust

seasonings. Garnish curry with finely diced red pepper and cilantro leaves for

color.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 792 Calories; 35g Fat (37.6% calories

from fat); 28g Protein; 102g Carbohydrate; 25g Dietary Fiber; 6mg Cholesterol;

99mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2

Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

 

NOTES : A typical Indian meal consists of a curry dish, basmati rice, fresh

tomato chutney, yogurt flavored with some herb or spice, and naan flat bread.

If you like your curry hot, add the entire red chile pepper. Ginger also adds

" heat " to a recipe.

Nutr. Assoc. : 0 0 0 491 0 0 0 4714 2689 0 0 0 0 0 0 0 382 0 0 0