Veggie Slow Cooker Curry

I think it’s pretty funny that I decided to cook an Indian dish. Why you ask? Well, I literally live a foot away from a really nice Indian restaurant. I’ve lived here for over a year and only been there once! It was excellent, but I am kind of crazy about knowing exactly what is in the food I am eating. Therefore, I rarely go out to eat. (Okay I’ll admit it, most of the time I use my vegetarianism as an excuse for not going out to eat!)

Is it wrong to know exactly what you are getting? I don’t think so!

My BFF for life, DiPeppe is obsessed with Indian food. She has it probably 4 times a week with her fiance. That’s a lot of Indian food! So of course when I was making this I thought of her the entire time šŸ™‚

For this recipe you will need:

-2 medium sweet potatoes, peeled and cubed
-1 onion, chopped
-1 bell pepper, chopped (I had orange, but use the color you like)
-1 carrot, diced
-2 medium tomatoes, chopped
-1 package of white button mushrooms, cut in half
-1 6 oz can of tomato paste
-3/4 cup of water
-1 tsp of minced garlic
-2 Tablespoons of curry powder
-2 tsp of ground cumin
-1/2 tsp of salt
-1 half of a cauliflower head, cut into florets
-peas for garnishing, sweetness, and crunch!

Prep and chop all of your veggies (sweet potatoes, onion, carrot, tomatoes, pepper)

Beautiful colors!

Beautiful colors!

Add them to the slow cooker

Slow cooking veggies

Slow cooking veggies

Now add the tomato paste, water, curry powder, ground cumin, salt, and garlic

Spicy!

Spicy!

Stir this up

Stirring curry

Add the cauliflower florets to the top of the dish

Cauliflower curry

Cover, turn on low, and cook for 9 hours

When you come back you will have a beautiful aroma of spices in your kitchen! Smells better than a restaurant šŸ™‚

Uncover and look what you get!

Uncover and look what you get!

All the veggies just melt together

All the veggies just melt together

I think the sweet potato really makes this dish. Most Indian dishes call for regular potato, but the sweet potato thickens the dish and also adds that natural sweetness!

I served with brown rice underneath and garnished with peas for a little pop. (Frozen works better than canned)

Veggie Curry

Veggie Curry

This meal is definitely clean eats! Nothing in this pot will harm you. All nice and healthy and super filling!

Pretty huh?

Pretty huh?

This is best to make on a cold day. Throw this in the pot before you go off to work in the morning and you will be so happy to dig in when you get home šŸ™‚

Happy eating…

XOXO With a Cherry On Top,

-Minnie

Comments

  1. YUM! Indian food is my favourite too although I don’t eat it four times a week. I wish!

    I think I would be tempted to toss some broccoli or zucchini in there to boost the green.

    Thanks for sharing!

  2. looks AMAZING! I need some asap!!!

  3. This looks delicious! I’m going to try it out this weekend šŸ™‚ How many portions does it make? Also, about how many days does it keep for? Thanks!

  4. Rachel says:

    I made this the other day and it was delicious. I was looking at the nutritional facts of the tomato paste and it seems to have a lot of sugar in it – would you still consider it clean eating. Have you tried also adding a protein like tofu or chicken to it?

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