Slow-Cooked Veggie Curry

(Gluten Free, Dairy Free, Meat Free| Whole30 & Paleo-Friendly) I’ve been getting a lot of swede (or, rutabaga) in my veg box lately. Although I love all vegetables and try not to play favourites (except when it comes to kale!), I really wasn’t sure what to do with all this swede/rutabaga. Luckily, I found this awesome recipe to spruce up my swede! Now I can eat comforting FRIES that are high in vitamin C to boost my immune system for the winter months. How good of a deal is that?!This recipe is adapted from Hemsley Hemsley’s Slow-Cooked ‘No Fry’ Chicken Curry. Because I didn’t have chicken, I just made it vegetarian by substituting meat with carrots and potatoes. Either way, this curry is a fantastically easy and quick meal to throw into the slow cooker (or on the stovetop/oven if you forgot to think about dinner until after you got home from work like me). I’ve also included the Spiced Coconut Cabbage recipe that I served the curry with. Don’t worry –both recipes take no time at all and are super easy to make. Winning! #curryinahurry (Yep, that hashtag just happened).

Ingredients

  • 4 carrots, chopped + 2 large potatoes, chopped (if you want to make the ‘no fry’ chicken version of this recipe use 1.2kg (2.6 lb) chicken thighs (8 small thighs, skin on and bone in)
  • 2 large onions, diced
  • 6 garlic cloves, diced
  • 6 cm (2.5 in) piece of fresh root ginger, peeled and grated
  • 2 Tbsp tomato puree
  • 2½ Tbsp garam masala
  • 2 tsp sweet smoked paprika
  • ½ tsp chilli powder (to taste)
  • 1 tsp tamari (optional- I skipped)
  • 1 x 400g (15 oz) can of chopped tomatoes
  • 1 x 400 ml (14 oz) can of full-fat coconut milk
  • 2 handfuls of fresh coriander (cilantro), stems finely chopped, leaves reserved to serve
  • Sea salt and black pepper (to taste)
  • Juice of 1-2 lemons or limes, to serve

Directions

  1. Put everything except the coriander (cilantro) leaves and lemon juice in a slow cooker (the liquid should just cover everything), season, stir, cover with the lid and set to low to cook for 6 hours or high to cook for 3 hours.
  2. If cooking on the stovetop, place all the ingredients except the coriander (cilantro) leaves and lemon juice, in a heavy-based pan with a tight-fitting lid (so that the liquid doesn’t evaporate) and cook on the lowest heat for 1- 1½ hours, stirring halfway through. If cooking in the oven, preheat the oven to 180C (350F), then place the ingredients in an ovenproof dish with a tight-fitting lid and cook for 2 hours.
  3. If you prefer a thicker sauce, remove the lid from the slow cooker –or pan on the stovetop or dish in the oven- and cook uncovered for the last 20-30 minutes so the liquid reduces down.
  4. At the end of the cooking, squeeze in the lemon juice and taste for seasoning -add more salt or an extra dash of tamari (if you have –for greater depth of flavour). Scatter over the coriander (cilantro) leaves to serve.

slow-cooked-veg-curry

Spiced Coconut Cabbage

 Ingredients for Cabbage

  • 1 Tbsp coconut oil
  • 1 garlic clove, diced
  • 4cm (1.5in) piece of fresh root ginger, peeled and finely diced
  • 1 large green or white cabbage, shredded
  • 2 Tbsp desiccated coconut
  • Grated zest and juice of ½ lemon or lime
  • Sea salt and black pepper (to taste)

Ingredients for Spices

  • 1 tsp cumin seeds or ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp mustard seeds (I didn’t have this so I just skipped)

Directions

  1. Toast the spices in a deep, wide frying pan on a medium heat for 30 seconds. Add the coconut oil with the garlic and ginger and fry for 1 minute.
  2. Tip in the cabbage and desiccated coconut and cook for 10 minutes, covered, until softened and fragrant (or cook for 3 minute if you want it crunchy- with the lid off).
  3. Season with salt and pepper to taste and stir through the lemon or lime zest and juice.

slow-cooked-veggie-curry-close

Source | Hemsley Hemsley, ‘Good + Simple’

 

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