1 lb sliced carrots
1 red onion, diced
1 russet potato, diced
2 lbs frozen mixed veggies
2 cans low sodium chickpeas, drained
2 cups low sodium chicken broth
1 can coconut milk
8 tsp curry powder
4 heaping tsp coriander
1 tsp sea salt
1 tsp ginger chunks [in larger pieces than granules]
1 tsp garlic chunks [in larger pieces than granules]
1 tbsp garlic powder
1 1/2 tsp cumin
1 heaping tsp chili powder
1/4 tsp cinnamon

Prepare as directed. Cook on low for 5 hours. THIS HAD BETTER TASTE LIKE CURRY GODDAMMIT.

 

EDIT: Had to cook on low for 8 hours. Tasted like zilcho. I am not going to do slow cooker curry anymore until I figure out what went wrong.

Adapted from the Vegeterian Slow Cooker Curry recipe here.

I’m using a 5 quart slow cooker, just for reference.

2 lbs. frozen mixed veggies [broccoli, cauliflower, carrots]

1 lb. carrots, chopped

2 large red onions, diced

1 lb. precooked chicken strips, diced

1 large russet potato, diced

2 cans low sodium chickpeas, drained

1 container Taste of Thai green curry paste

1 can coconut milk

2 cups low sodium chicken broth

some oil

aggressive amount of garlic powder

salt

Prepare everything as directed. Put chickpeas, carrots, frozen veggies, potato in slow cooker. Mix.

Oil a frying pan. Turn it to medium heat. Sautee one half of the onions and chicken, plus one quarter of the chili paste, for 5 minutes. Add another quarter of the chili paste. Cook for 1 or 2 minutes. Put in slow cooker. Mix.

Sautee the rest of the onions and chicken for 5 minutes. Add aggressive amount of garlic powder. Add some more chili paste. Cook for 1 or 2 minutes. Put in slow cooker. Mix.

Add coconut milk, broth, and the rest of the chili paste. Mix. Cook on low for 5-6 hours. Yum?

Well, yesterday’s attempt at curry came out sadly bland, so I seek alternatives. I am guessing that the problem is a failure to scale up my spices…also to somehow make the flavors stick to the food.

Slow Cooker Curried Vegetable and Chickpea Stew is expressly made for large slow cookers.

Here’s another Slow Cooked Vegetable Curry. I’m starting to think that I need to cook the onions and spices first to make a savory base before doing anything else. This may make the flavors stick more.

2 16 oz. cans low sodium chickpeas, rinsed

1 lb. carrots, sliced and diced

1 can low-fat coconut milk

1 large russet potato, diced

2 cups Signature Kitchens unsalted chicken broth

1 to 1.5 cups precooked chicken strips, diced

1 large red onion, chopped

1 jar Taste of Thai red curry paste

1 to 1.5 cups frozen mixed veggies to fill in cracks

Prepare as directed. Mix together. Cook on low heat for at least 8 hours. Add to 1.5 to 2 cups of rice cooked in the rest of the unsalted chicken broth. If the flavor dies out of this after 24 hours, I’m going to scream.