Vegetables can be hit or miss depending on how you cook them, so make sure you give them a nice flavor to spice things up! Literally. This slow cooked curry vegetable recipe brings some serious heat to your veggies and soaks them slowly in the delicious flavor of classic Indian cuisine. Watch this video, brought to us by One Pot Chef, and learn how to upgrade your veggies with this slow cooker recipe.

SLOW COOKED CURRY VEGETABLES

INGREDIENTS

– 600g of Sweet Potato (peeled and diced into 1cm pieces)
– 400g of Cauliflower (about 1/2 a small head – cut into florets)
– 1 Small Brown Onion (diced)
– 2 Teaspoons of Minced Garlic
– 2 Teaspoons of Minced Ginger
– 1/4 Cup of Mild Curry Paste (I used Korma Paste)
– 2 x 400g Cans of Chickpeas (drained)
– 400g Can of Diced Tomatoes
– 1 3/4 Cups of Vegetable Stock
– 50g of Baby Spinach Leaves
– 1/2 Cup of Coconut Milk
– Salt and Pepper
– Vegetable Oil
– Rice (to serve)

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