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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

Reviewed: Dec. 13, 2011
Best Indian curry I've ever had... with a few changes. Like another reviewer recommended, I substituted 1 medium white onion diced and a teaspoon of salt for the package of dry onion soup mix. I also used three whole carrots, cut on a diagonal, instead of the matchstick carrots. I also cut the red pepper flakes and cayenne pepper by half, to 1/4 teaspoon each, which was the perfect amount of heat. I used coconut milk because I live in small town with no ethnic markets, and couldn't find coconut cream. Finally, I added about 1/4 cup of raw cashews. I put everything in the crock pot, and added an extra 1/2 cup of water, gave it a stir and cooked on low for 3 1/2 hours (didn't need to check and add water at all). I then tossed in 1/2 cup of frozen peas, and cooked with the peas for another 1/2 hour. Served with basmati rice and naan.
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