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Indian Vegetable Curry

For a complete meal, serve the curry over steamed long-grain white rice such as basmati. Accompany with a fresh tomato and cucumber salad drizzled with plain yogurt and sprinkled with chopped fresh cilantro.

Ingredients:

  • 1/4 cup canola oil
  • 2 yellow onions, chopped
  • 4 garlic cloves, minced
  • 3 Tbs. minced fresh ginger
  • 1 1/2 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. cumin seeds
  • 1 cup hot water
  • 1 lb. boiling potatoes, peeled and cut into chunks
  • 1 large head cauliflower, trimmed and cut into florets
  • 3/4 lb. green beans, trimmed and coarsely chopped
  • 1 1/2 tsp. salt, plus more, to taste
  • 1/4 cup chopped fresh cilantro

Directions:

Sauté the vegetables and spices
In a fry pan over medium-high heat, warm the oil. Add the onions and garlic and sauté until softened, about 5 minutes. Add the ginger, coriander, turmeric and cumin seeds and sauté until fragrant, about 1 minute. Add the hot water and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the water comes to a boil, remove the pan from the heat.

Cook the curry
Put the potatoes, cauliflower and green beans in a slow cooker. Pour the contents of the fry pan over them. Sprinkle with the 1 1/2 tsp. salt and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. Add the cilantro and stir to combine. Adjust the seasoning with salt and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).