Wednesday 17 July 2019

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie.

Slow Cooker Central Family Favourites by Paulene Christie

About a month and a bit ago a made a vegetable curry in the slow cooker that lasted me until last week, divided up in portions in the freezer, it was my grab and go lunch I didn't need to think about. It was so easy to make I should have shared this earlier so you could have also been making it while it's been crazy cold here. But anyway - here it is now so now you too can know how to make this delicious and very easy vegetable curry which takes no time and all except some forward thinking and then forgetting about it for about 6 hours. 

The recipe is from a cookbook I received called 'Slow Cooking Central - Family Favourites' by Paulene Christie. This book shows that you can make pretty much anything in your slow cooker, from cauliflower cheese to pull-apart bread to all sorts of curries, stews and soups to meatballs to even a whole chicken (yep a whole chicken in the slow cooker). There is no faffing about in the kitchen or hunting high and low for weird ingredients with this book. It's simple and has some great classics that you can make in the slow cooker to make winter a little easier.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

I decided to make the Coconut Curry Vegetables one Sunday so I had a warm and comforting dinner when I came in from my basketball game because it's all too easy to order takeaway and pick it up on the way home when it's just you and its cold and it's Sunday. I chucked all the veggies in the pot, along with the curry powder and coconut milk at about midday and let it bubble away on low for pretty much all afternoon until I came home at 6:30pm. The kitchen smelt so delicious and all I needed to do was whack on the rice cooker and I'd have dinner in 15 minutes. Perfect amount of time for a shower and to get into winter pyjamas, uggs and a dressing gown.

To make this recipe even easier, she suggests you can use frozen vegetables which means this is a recipe to always have up your sleeve even when there are fresh veggies or even no sad veggies in your crisper, which is what I had to use up. I used a mixture of sweet potato, carrots, potato, kale, cauliflower and broccoli. I had to add about a cup of water when I checked on it able halfway through but I think this is only because I didn't use frozen vegetables which would have given off a little water when thawed and cooked. At the very end I added a splash of fish sauce and soy sauce to give it some extra saltiness. Yum.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables


A great vegetable side dish, or even a main course for our vegetarian fans. This is mild enough for the whole family to enjoy, but if you like a little heat you can always add more curry powder.

Serves 6 as a side dish
Preparation 15 mins
Cook 4 hours
Cooker capacity 5 litres

1 small sweet potato, cut into chunks
5 baby red potatoes, quartered
1kg frozen mixed vegetables, such as carrot, beans, broccoli and cauliflower (see note)
400ml can light coconut cream
1 tablespoon cornflour
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric

1. Combines the sweet potato, potato and frozen vegetables in the slow cooker.

2. Mix the remaining ingredients and pour over vegetables.

3. Cover and cook on high for 1 hour, then low for 3 hours or until the potato is tender. Serve.

Notes: 
You can replace the frozen vegetables with the same quantity of fresh ones if you like. Use whatever you have on hand and cut into smallish chunks.

Some slow cookers cook more slowly than others, so use the high setting for longer if the potato is taking a long time to become tender. Keep the size of the potato chunks small, mo more than half the size of a golf ball.

If you want a thicker sauce, stir in extra thickening 10 minutes before serving: use a slurry of another 1 tablespoon of cornflour and 1 tablespoon of water.

...

#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini