Indian vegetable curry
Serving size: Serves 6
Cuisine type: IndianCooking time: More than 2 hours
Course: MainFavourite flavours: Curry
Indian vegetable curry
INGREDIENTS
1 tablespoon vegetable oil
1 medium (350g) leek, sliced thickly
2 cloves garlic, crushed
2 teaspoons black mustard seeds
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground turmeric
1 1/2 cups (375ml) vegetable stock
400g canned diced tomatoes
1 large (500g) kumara (orange sweet potato), chopped coarsely
1 large carrot (180g), chopped coarsely
1 2/3 cups (400ml) canned coconut milk
375g brussels sprouts, halved
400g can chickpeas, rinsed, drained
155g baby spinach leaves
1/2 cup coarsely chopped fresh coriander
METHOD
1. Heat oil in large frying pan; cook leek and garlic, stirring, until leek softens. Add spices; cook, stirring, until fragrant. Add stock; bring to the boil.
2. Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, kumara, carrot and coconut milk. Cook, covered, on low, for 4 hours.
3. Add sprouts and chickpeas to curry. Cook, covered, on high, about 40 minutes or until sprouts are just tender.
4. Stir in spinach and coriander. Season to taste. Serve curry with naan bread and lemon wedges.
Suitable to freeze at the end of Step 3.
COOK'S NOTE: If you don't have a slow cooker, simmer on low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour.
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