Curried Autumn Vegetables



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Source Fresh Slow Cooking

Preparation Time~6 hours


1 tsp ground black pepper
1 tsp ground cardamon
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp ground curry medium
1 tsp salt
3 tbsp grapeseed oil (or vegetable oil)
3 cups sweet potato diced (about 1/2 inch)
1 1/2 cups onion chopped
1 1/2 cups green beans chopped (about 1 inch)
2 cups eggplant diced (about 1/2 inch)
1 can (14.5 oz) tomatoes diced
1 can (15 oz) chickpeas drained and rinsed
1 tbsp tomato paste
1 1/4 cups water
1 tbsp ginger grated
1 tsp chili pepper flakes
1 tbsp garlic minced
1/4 cups coconut milk

1. Toast the spices in a skillet over medium-high heat until fragrant, (1 minute), and set aside.

2. Heat 3 tablespoons oil in a skillet over medium-high heat. Stir in the potato and onion and cook for about 10 minutes, until the potato edges begin to brown. If onion begins to burn, reduce heat to medium.

3. In the mean time, add the chopped green beans, eggplant, tomatoes, chick peas, tomato paste and water to the slow cooker.

4. Add the garlic, ginger and chilli pepper flakes to skillet with potato and onion, and cook until fragrant. Stir into the mixture for about 1 minute. Pour the mixture in the slow cooker.

5. Add the toasted spices and stir well.

6. Cook for 4-5 hours on low.

7. Stir in a ΒΌ cup of coconut milk and heat on high for 20 minutes.

8. Stir and serve over rice.


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