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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker
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Prep Time:
20 minutes
Total Time:
260 minutes
Creamy vegetarian curry made in the slow cooker with coconut cream and a mix of spicy seasonings.
Ingredients:
  • 5 russet potatoes, peeled and cut into 1-inch cubes
  • 0.25 cup curry powder
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon cayenne pepper
  • 1 large green bell pepper, cut into strips
  • 1 large red bell pepper, cut into strips
  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)
  • 1 (14 ounce) can unsweetened coconut cream
  • water, as needed
  • 1.5 cups matchstick-cut carrots
  • 1 cup green peas
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Layer the potatoes at the bottom of the slow cooker.
  • Combine the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper in a small bowl. Sprinkle the mixture over the potatoes and stir to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream, then stir to combine.
  • 1. Cook the mixture covered on Low in the slow cooker for 3 to 4 hours, adding water as needed. 2. Add the carrots and cook for another 30 minutes. 3. Stir in the peas and cook until vegetables are tender, about 30 minutes. 4. Garnish with cilantro before serving individual portions.

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