Recipe by CYBERGIFTS
"Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it."
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russet potatoes, peeled and cut into 1-inch cubes
red pepper flakes
green bell pepper, cut into strips
red bell pepper, cut into strips
1 (1 ounce) package
dry onion soup mix (such as Lipton®)
1 (14 ounce) can
water, as needed
1 1/2 cups
chopped fresh cilantro
This is one of those recipes that only tastes as good as your spices. Specifically, your curry powder. I used Spice Islands curry powder for the first time and overall the dish just tastes nondescriptly spicy with kind of a curry flavor. Looks like I need to find another curry powder! It still tastes good though and physically it turned out beautiful. My method was a bit different. Dumped everything in the pot (only change was to cut back on the peppers and use a can of coconut MILK rather than CREAM since coconut cream is that super thick, super duper sweet stuff you use in cocktail drinks and find in the liquor store) including 1/2 cup of water and the carrots (I like my carrots cooked through and they would not have been if I put them in near the end), stirred it up, set it to low and came back 5 hours later to a lovely looking curry in a rich sauce. All I had to do was add some salt and it was ready to pour over rice :)
I dropped 2 stars for these reasons: 1. Using powdered onion soup. This is a form of processed food which is really unhealthy, and can be replaced with one onion and 1 tsp. of salt. 2. I love my slow cooker because of its ease and convenience - when all ingredients can be put into the cooker at the same time. I find it excruciatingly annoying to have to go back every half hour and add something else (therefore making it ultimately pointless). I did try this recipe putting everything in at once - and it was a truly good dish (on rice).
Made this last night-added chickpeas and it was awesome! I cooked it for 3 hours on high and served it with rice. Can't wait to eat it again today for lunch!
Needs some tweaking, but it's a great dish. I served over rice. It's quite spicy for my tastes but my boyfriend (who handles spicy food well) didn't have a problem. Here are the changes I made:
1. Used light coconut milk instead of coconut cream to make healthier
2. Used a whole 10 oz bag of carrots, didn't measure
3. Substituted 1 can chickpeas for 1 potato
4. Added some cauliflower (should prob be added with the carrots).
5. Added 1/2 an onion at the beginning
Additional changes I want to make next time:
1. Add an extra can of chickpeas for protein
2. Add a handful of peanuts or cashews at the beginning
With these adjustments - an awesome recipe! Delish!! Hint - spices will be cheaper at an Indian grocery store or in the international section of the reg grocery instead of with the normal spices.
Very good! I added a head of cauliflower too just because I had it and used one can of lite coconut milk then half a can of regular coconut milk (again, what I had laying around). Also added some cashews with the carrots as well. Will definitely make again!
This was a good easy soup. I substituted organic vegetable broth and fresh chopped onion for the onion soup mix, and added some fresh grated coconut.Will definitley make again.
This one wasn't bad. Took off a star just because it took about twice as long to cook as the recipe stated. Made for some vegetarian friends the other night and was a big hit. Will probably make again.
Love this recipe! I'm always searching for great slow cooker recipes, and this one is a winner.
* Percent Daily Values are based on a 2,000 calorie diet.
Delightful Indian Coconut Vegetarian Curry in the Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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