Aibu - to ask you for your best veggie curry slow cooker recipes?

[milkyman]

Posting for traffic but wondering if making some type of veg curry would work in the slow cooker (lentils, paneer...)? Do you put lentils in dry?

I've had odd results from slow cooking lentils but watching with interest...

One Green Planet has loads of recipes and cooking tips.

I've used Chick peas, but not lentils, i think you usually add them with just enough time to cook them.

How strange I have a vegi curry in the slow cooker at the moment!

Really quick and easy week day one here

Tin of chick peas
I large sweet potato chopped into 1 inch chunks
2tbsps curry paste I use pataks tikka
I tin coconut milk
I table spoon of mango chutney
Odds and ends of veg carrots cauliflower broccoli
Cook on low for 5-6 hrs high 3-4
If needs thickening I use cornflower

Always demolished here, I find Pinterest fantastic for vegi slow cooker recipes

Great - thank you!

Schroedingerscatagain Do you put the coconut milk in at the end.

No I put everything in at the same time and stir if I’m in to do so

I’m a huge Pinterest fan for the slow cooker, do jacket potatoes, rice pud, cakes, potato dauphinois along with the obvious chilly, curry, casseroles etc, homemade sweet and sour sauce

I started a challenge for the new year to no longer buy jars of ready made sauces and so far we haven’t but used recipes instead in the slow cooker, batch cook and freeze

I just use a tomato base - passata or tinned toms, and veg stock with sweet pots, carrots, peppers, lots of onion, celery, sometimes regular pots and whatever curry spices I fancy. Then tinned lentils and chickpeas.

If I want it creamy I stir in some quark or natural yoghurt at the end. It's always nice!

cauliflower, spinach and sweet potato always go well in a curry, plus chickpeas, onion & peppers. I use a Patak paste as well, then chuck loads of extra spices in, a tin of tomatoes and some creme frais to make it creamier but you could also use coconut paste.

I don't use slow cooker for veggie meals as they cook so quickly. Slow cookers are best for meat. When I do a beef curry in slow cooker I stick a veggie one in the pan for DS for about an hour.

wink yes, spinach, I totally forgot about the spinach - chuck a whole bag in, it's lovely!

Bill graingers beef rendang is easily adapted and the sauce is delicious. It's a slow cooker recipe (you can google it). I'd use potato, onion, celery, chickpeas and then whole baby mushrooms for the last 90 mins. Reduce overall cooking time or just cook on low. It's always a big success with veggies and meaties.

Here it is: www.sainsburysmagazine.co.uk/lifestyle/food/weekend-curry-bill-granger-s-beef-rendang

I make a really simple tasty daal a lot, split peas, spices- cumin, coriander, cardamom, turmeric and nutmeg- loads of fresh ginger and garlic, water and leave it on low all day while I'm at work. So cheap and easy!

Watching

Here is my favourite all time slow cooker curried lentil recipe. It does require quite a few spices but once you've got those you're set to make lot's of Indian dishes. It's the easiest dish to make. Enjoy :)

Indian Spiced SlowCooker Lentils

Ingredients: 2 cups red lentils
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15 ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste ( or curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired.

Instructions: Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for
3 - 4 hours or on low for 6 - 7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving,
add the lemon juice and cilantro. This is delicious served over rice.

For 8 Servings:
Calories: 87.3
Fat: .6
Carbs: 15.7
Fiber: 5.7
Protein: 6.6

OH and be sure to rinse the lentils in a sieve first before throwing them in the slow cooker.

Thank you for starting this thread. I made your recipe today schroedingerscatagain -so easy and yummy!

Great ideas! Dobbyandme - how long would u leave it in the slow cooker and what setting?

This is fab

www.wellplated.com/cauliflower-curry/

I do it without any chilli because I have small children. And I use garam masala as suggested. And I use passata (700g bottle then half-full with water and add that as well) instead of whatever she thinks tomato purée is. Oh, and I use a whole tin of coconut milk because I can't be bothered having some left over. And I tend to put it in before I go to work (7.30ish) and cook it on low all day until we eat at 5, although I don't suppose it would hurt to cook it even longer. It's worth checking the lentils an hour of do before you want uk eat ime, to check whether you need to boost it a bit.

Delicious 😋

Great - thank you! It's in the slow cooker - have replaced squash with sweet pot as didn't have any squash!