This Indian-style slow cooker potato curry is the ultimate weeknight vegetable curry. Hearty, rich and perfectly spiced and packed with plant-based protein and veggies.
- Food processor
- Slow cooker
- 1 Tbsp oil
- 1 large onion, finely chopped
- 1 (15 oz) can diced tomatoes
- 4 tsp curry powder
- 1 1/2 tsp garam masala
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1.5 lbs Little Potatoes
- 1 serrano chili, chopped (seeded for less spice)
- 1 lb cauliflower, cut into 1-inch florets
- 1-inch knob fresh ginger, minced
- 1 Tbsp tomato paste
- 2 cups vegetable broth
- 1 cup water
- 1 (15 oz) can chickpeas, rinsed
- 3/4 cup canned coconut milk
- 1 1/2 cups frozen peas, thawed
- 1 lime, juiced
Place the onion and tomatoes in the base of a food processor and pulse 4 to 5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about five minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about five minutes. If using a separate saucepan, transfer the contents to the base of a food processor.
Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4 to 5 hours.
Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together. Serve with steamed rice.