Veggie-Recipe.com

Kashmiri style slow cooker veggie curry

Ingredients

2 tablespoons oil
2 fresh chillies
1 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon mustard seeds
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon saffron
1 teaspoon coriander
1 inch piece of root ginger, peeled and grated
4 cloves garlic, crushed
4 tablespoons desiccated coconut
400g can chopped tomatoes
1 tablespoon tomato paste
2 large onions, sliced thinly
1 Cauliflower, cut into florets
3 carrots
2-3 parsnips
vegetable stock
1/2 pint plain yoghurt
salt & pepper to taste

Rice to serve

Method

In a pan, heat the oil and lightly fry the thinly sliced onions for a few minutes, add the finely diced or crushed-pressed garlic and lightly fry for a minute more, stir well.

Add the thinly sliced chillies, cumin and mustard seeds, fry for a minute, stir well.

Add the other spices (ground cumin, garam masala, turmeric, saffron, coriander, ginger) and mix in well; let the spices cook for a minute. Then stir in the tomato paste.

Add the tin of chopped tomatoes, bring to the boil and simmer for a couple of minutes.

To the slow cooker dish; add the coconut, cauliflower florets, carrots and parsnips – peeled and cut into small quarters.

Add the spice and onion mix to the slow cooker.

Add the vegetable stock and seasoning and then hot water to cover most of the vegetables, lid on and cook on low for about 6 hours.

For the last half hour before serving, stir in the plain yoghurt and thoroughly heat through on high

Serve with rice, Naan bread goes well toosmrtovnice
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Hints

You can also bulk out with a drained tin of new potatoes, or any other veg you have to hand.