Description
A healthy, flavorful vegetable curry perfect for a Christmas dinner. Made in a Crockpot for easy preparation and rich taste.
Ingredients
- 2 cups diced butternut squash
- 1 cup chopped carrots
- 1 cup diced bell peppers (mixed colors)
- 1 cup chopped cauliflower
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan and sauté garlic and ginger until fragrant.
- Add curry powder, turmeric, cumin, and coriander. Stir for 1 minute.
- Transfer the spice mix to the Crockpot.
- Add all chopped vegetables, coconut milk, and vegetable broth. Stir well.
- Cook on low for 6 hours or high for 3 hours until vegetables are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Add chickpeas or lentils for extra protein.
- Serve with rice or naan bread.
- Prep Time: 15 mins
- Cook Time: 3-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired