Slow Cooker Vegetable Curry – Mixed Sabzi

The slow cooker is an absolute life saver when it comes to busy days, hands down. It single handedly saves me from going crazy when I have a long list chores that need to be done, when I have to be out of the house for the entire day or when I have guests over and already have a lot on my plate.

The slow cooker just sits quietly in the corner of my kitchen and simmers away. You place your ingredients and spices into it and within a few hours, with no effort on your behalf, you have a succulent, rich and complete meal waiting for you. The spices meld together brilliantly, the ingredients cook till tender perfection and the ingredients take on a depth of flavour that never comes about on the stove-top.

 

I love my slow cooker.

Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net

If you don’t own a slow cooker, I seriously suggest you do yourself a massive favour and get one. I have not looked back since owning one, and I am certain you won’t either! I will do a more comprehensive post on the slow cooker soon. I own a Slow Cooker similar to this Breville 4.5l Slow Cooker* – mine is also Breville but is a bit larger and silver. It was a wedding gift from a dear friend of mine and whenever I cook something in it, I send her a gushing message and a few pictures to boot because her gift has honestly made cooking a breeze on busy days.

On to the recipe.

Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net

This recipe arose on a busy day (don’t all slow cooker recipes?) when I had a messy house to scrub clean and some pending study-related issues I needed to tend to. I only had vegetables at home but didn’t want to spend a good portion of an hour sauteing the masala and then checking on it every ten minutes to make sure it wasn’t mushing up.

Enter slow cooker.

Everything was chopped up and dumped into the slow cooker. The slow cooker was turned to ‘Low’. I continued my day as though the concept of ‘dinner’ did not exist; scrubbing the kitchen from top to bottom, cleaning my entire wardrobe, organizing my books, putting a few on Amazon to sell and even managing a few chapters of studying.

I won. I really did.

Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net

 

I did pull a small cheat. Instead of using fresh onions, I used the bagged, pre-fried onions. I always keep these around JUST IN CASE an emergency pulls up, I don’t have onions or I am REALLY pressed for time. I rarely use them, but for this recipe I pulled them out just because I wanted to literally throw-and-go with this recipe; I felt like spending 10-15 minutes sauteing the onions and then having an extra pan to wash would defeat the convenience and purpose of the slow cooker. If you want, you can saute the onions yourself.

Enjoy, with love.x

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Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net

 

Slow Cooker Vegetable Curry - Mixed Sabzi
Print Recipe
Servings
5 Servings
Cook Time
4 hours
Servings
5 Servings
Cook Time
4 hours
Slow Cooker Vegetable Curry - Mixed Sabzi
Print Recipe
Servings
5 Servings
Cook Time
4 hours
Servings
5 Servings
Cook Time
4 hours
Ingredients
  • 1/2 cup fried onions
  • 1 medium tomato
  • 150 grams aubergine
  • 180 grams potatoes
  • 180 grams carrots
  • 140 grams spinach
  • 1 handful coriander
  • 1/2 cup leeks (optional)
  • 2 tbsp oil
  • 4 cloves garlic
  • 1 inch ginger
  • 1/2 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1.5 tsp cumin powder
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 tbsp dried fenugreek leaves (kasoori methi)
  • 2 green chillis, whole
Servings: Servings
Instructions
  1. Wash all the vegetables thoroughly and peel the potatoes and carrots. Chop the aubergines and potatoes into cubes, slice the carrots, leeks and tomatoes finely and chop the spinach and coriander roughly
    Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net
  2. Add all the ingredients except the last 3, plus 1/2 cup of water and turn the slow cooker to 'Low'
    Slow Cooker Vegetable Curry - Mixed Sabzi @ FatimaCooks.net
  3. Allow to cook for 3.5-4hrs, stirring once or twice if you're around
  4. 30 minutes before the end, add in the last three ingredients. Stir in and continue to cook till the curry is done
  5. Remove bay leaf before serving. Garnish with some fresh coriander and green chilli (optional) and serve with chapatti or naan
Recipe Notes

Don't be afraid to make substitutions with the vegetables. Use mustard leaves instead of spinach, or butternut squash instead of carrots. Substitute half of the peas for sweetcorn or half of the potatoes with turnips - play around with it!

Also, if you want to turn the heat up a slight notch, then use red chilli powder instead of black pepper.

This recipe may be adapted to the stove-top, although I haven't tried it. Simply put all the ingredients into a pot on the stove-top and allow to cook on the lowest heat for an hour or so, till the vegetables are cooked through.

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