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.
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.
- - 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
- 1. Combine all ingredients in the slow cooker
- 2. Cover and set to high
- 3. Cook 4-6 hours
- 4. Serve over rice
Farm Fresh for Eggplant Okra Curry
During the summer, local fresh produce is abundant like eggplants and okra. Perfect for this simple eggplant okra curry dish that’s vegetarian. As I am traveling up the East Coast of the US on my way to our new home in Newport, Rhode Island, I plan on taking advantage of locally grown produce. Currently, I am on the Northern Neck of Virginia which is on the Chesapeake Bay. Farm fresh produce and just off the Bay seafood is in abundance. Honestly, I have been here since Friday night and it is Monday now and I have been to the produce stand three times! So glad they take bank cards as payment. The tomatoes, corn, peaches, berries…. yum! You can not OD on fresh tomatoes and corn, can you? If yes, then I will gladly go that way. I think by the end of three weeks here they will know me by name and I will know them.
Back to the eggplant okra curry. The produce stand had a quart okra and small local eggplants. How could I pass them? They needed to come home me and have me cook something. I am trying to get back on the plant positive lifestyle again so I decided to make a veggie Indian curry. Indian cuisine like many of the regions of the world is focused on veggies and fruit. As I traveled with a trunk of my spices, Dutch ovens, and other favorite cooking things, I had everything on hand to make it. The ingredient list is simple with spices you can get at your local grocery store. If you have fresh tomatoes, you can chop them up. It would take about 5 Roma or 2 big slicing tomatoes. I used my canned since I rather eat those beauties of slicing tomatoes with a little salt and pepper.
You can make it as a meal by adding naan or rice, serve it as a side for grilled chicken, or throw it in a food processor making a warm dip. Either way, it is not over powering and I have kept it mild in spiciness for those who aren’t into the heat. If you are looking for more Indian-style or vegetarian recipes, check out here.
Now go find a local produce stand and see what you came make. Since I have leftover okra, I will be trying out Thug Kitchen’s Baked Okra and Potato Hash.
Simple Eggplant Okra Curry
- 2-4 Tablespoons olive oil
- 1/2 teaspoons cumin seeds
- 1 small onion, sliced thinly
- 1 teaspoons turmeric
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1 large eggplant, chopped into 1 inch cubes
- 1 15-oz can petite diced tomatoes
- 1 lb okra, trimmed and chopped
- Kosher salt to taste
- Generous turns of the pepper grinder
- Bunch of cilantro, chopped
- In large Dutch oven, heat the oil over medium to medium-low heat.
- Fry the cumin seeds until fragrant.
- Add the onion cooking until soft
- Then add turmeric, cumin, and coriander cooking for a minutes.
- Add the eggplant and okra cooking for about 15 minutes just until it begins to soften. (you may have to add more oil.)
- Add the tomatoes and cook for another 15 minutes.
- Season to taste with salt and pepper.
- Stir in cilantro.
Super Quick Butternut Squash Spinach Chickpea Curry
The more I focus on my business and it gets busier, the less energy I have at the end of the day to cook dinner. I want to continue to eat healthy and fresh, so I tried Butternut Squash Spinach Chickpea Curry. It is flavor in every bite. Sweet and spicy.
I did not grow up with butternut squash, pumpkin, or sweet potatoes. I am learning to use them in my everyday cooking. We ate yams at Thanksgiving, but they came out of can right into a baking dish covered with butter and brown sugar. While super yummy, I am pretty sure all the nutritional value of the yams were lost.
I purchase the pre-cut butternut squash; because, I hate peeling and chopping it. Just makes it easier and quicker for me. The only thing I do is make the pieces smaller enabling it to cook quicker. Most of the other ingredients are pantry items for me. I always have coconut milk, various types canned tomatoes, beans, and rice in the pantry. When these items are on-sale, I stock up so all I have to do is purchase the fresh veggies. Onions, bottled mince garlic, and squeezable ginger are always in my fridge. And well you all know my spice cabinets…
Super Quick Butternut Squash Spinach Chickpea Curry
- - 1 tablespoon olive oil or vegetable oil
- - 1 tablespoon cumin seeds
- - 1 onion, finely chopped
- - 1 teaspoon kosher salt
- - 2 tablespoons minced garlic
- - 1 tablespoon grated fresh ginger
- - 1 teaspoon ground turmeric
- - 1 teaspoon ground coriander
- - 1/4 teaspoon red pepper flakes
- - 1 package pre-cut butternut squash cubed smaller if the pieces are big
- - 1 (14-ounce) can chickpeas, drained and rinsed
- - 1 (14-ounce) can diced tomatoes, with juices
- - 1 (14-ounce/) can coconut milk
- - 1 (10-ounce) package baby spinach
- - Freshly ground pepper
- - Heat the oil over medium heat in large Dutch Oven.
- - When the oil is hot enough then add the cumin seeds toasting for about a minute, until fragrant and - lightly darkened.
- - Stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent.
- - Add the garlic, ginger, turmeric, coriander, and red pepper flakes stirring to combine and sauté for a couple of minutes.
- - Add the butternut squash, chickpeas, tomatoes with their juices, and coconut milk stirring to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the squash is tender.
- - Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- - Serve on a bed of cooked rice.
- Heat the oil over medium heat in large Dutch Oven.
- When the oil is hot enough then add the cumin seeds toasting for about a minute, until fragrant and lightly darkened.
- Stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes stirring to combine and sauté for a couple of minutes.
- Add the butternut squash, chickpeas, tomatoes with their juices, and coconut milk stirring to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the squash is tender.
- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- Serve on a bed of cooked rice.
Quick and Tasty Curried Egg Salad
I’m going to crack a few eggs regarding this next statement, but when I think of egg salad I think of old people. No clue why I have that association with egg salad, I just do. I think of it on white bread wrapped in white deli paper. We never had it growing up. It was not something my Mom made. Tuna salad was on the lunch menu regularly. Only old-school delis in the Northeast seem to make egg salad sandwiches. Here in the South, it seems as though chicken salad is cold salad of choice.
But back to egg salad. My husband likes it, but I only seem to made it once every five years. Yesterday was the day. We had two croissants left over. My husband mentioned that egg salad would taste nice on them. Hint, hint on his part. Of course I took the hint.
Egg salad as well as tuna and chicken salads do not have to be boring. The simple version could be salt, pepper, and mayo; however, why not make it a bit more exciting? That’s where curry, cilantro, and hot sauce comes in as tasty ingredients for the salad giving it an exotic flavor. And flavor is what it gives you. Be gentle with the use of curry and hot sauce, so it doesn’t become bitter or biting. Chop the egg and cilantro finely; I think it helps the flavors mix better.
Serve it on a croissant or other fancy bread and it makes it special like you went out to a nice lunch place. Yet your wallet is laughing at the money saved.
Curried Egg Salad Recipe
- 2 hardboiled eggs
- 1/4 cup mayo
- 1/8 – 1/4 teaspoon curry powder
- 1 tablespoon cilantro, finely chopping
- 2 dashes of hot sauce
- Boil eggs for 10 minutes over high heat.
- Rise under cold water and let cool.
- Peel shells over eggs.
- Chop eggs finely.
- Add eggs to mayo, finely chopped cilantro, curry powder, and hot sauce.
- Mix until combined.