Yes, you read that correctly: slow cooker curry dump. Doesn’t sound very appealing, but this curry is yummy and a family favorite. It is my go-to plant-based curry for the slow cooker on busy days which seems to be every day as a restart my business. It is all about convenience these days and you can make this recipe year round. And the slow cooker provides it for me to make healthy, hot meals for us without fuss.
The Foundation
What makes this is a slow cooker curry dump is that there is minimal preparation for this meal. For me, all of the items in the recipe are pantry items like canned coconut milk, baby yellow potatoes, canned fire roasted diced tomatoes, squeezable mince ginger, frozen peas, and bottle minced garlic. I always have fresh cilantro in the fridge. So like my black bean quesadillas, I always have ingredients to make it on hand. When making this recipe you can add a can of chickens or if you have some extra veg, you can throw in some sweet potatoes, butternut squash, or eggplant. The base of the curry is the coconut milk, fire roasted tomatoes, curry powder, minced garlic, fresh ginger, salt, and cilantro.
I throw it all in the slow cooker. And to make life even easier, I make rice in the rice cooker. While I resisted in getting a rice cooker, I have to say how much I love it and it is used 2-3 times a week. I use it to make rice, but also porridge.
Ingredients
- - 1 13.5 oz can coconut milk
- - 2 T curry powder
- - 1 T minced garlic
- - 2T grated fresh ginger
- - 1 tsp kosher salt
- - 1 14.5 oz can fire roasted diced tomatoes
- - 2 handfuls of yellow baby potatoes halved or 2 large potatoes diced
- - 1 cup frozen peas
- - Chopped fresh cilantro
Preparation
- 1. Combine all ingredients in the slow cooker
- 2. Cover and set to high
- 3. Cook 4-6 hours
- 4. Serve over rice
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.