A simple, delicious, recipe for slow cooked Seven Vegetable Curry!
2 tbsp vegetable oil
2 tbsp curry powder
1 tsp whole mustard seeds
1 onion, chopped
1 400-mL can coconut milk
1 tsp salt
2 medium potatoes, peeled and cut into 1-in. chunks
2 cups cut green beans, (1-in. pieces)
2 medium carrots, sliced
1 540-mL can chickpeas, drained
1 sweet potato, peeled and cut into 1-in. chunks
1 cup frozen green peas
1/2 cup chopped cilantro, (optional)
Heat the oil in a skillet over medium heat. Add the curry powder and mustard seeds and cook, stirring, until the seeds begin to pop. (This is cool – so call in the kids, but make sure they stand back to avoid getting spattered with hot oil.) After a minute, the popping will die down. Add the onion and continue to cook, stirring, for about 5 minutes or until the onion is softened. Stir in the coconut milk and salt and bring to a boil. Cook until the mixture thickens slightly. Set aside.
In the Crock-Pot, layer all the vegetables in the order listed – potatoes, green beans, carrots, chickpeas, sweet potato and green peas. Pour the coconut milk mixture over the top and place the lid on the pot. Cook on low setting for 6 to 8 hours, or on high setting for 3 or 4. Stir in the cilantro, if you’re using it, just before serving.
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