Very Nontraditional Vegetable Curry


What does one do when there appears to be a plethora of vegetables in one’s fridge?  Throw them all together and make something delicious!  This curry is not a traditional curry in any sense of the word.  It combines both Indian and Thai flavors and utilizes vegetables that are not traditionally found in either cuisine – I’m talking to you, broccoli.  But when you have veggies, they must be used!


I love to rely on my slow cooker at any time of the year.  Coming home after a long day at work to find a meal ready to eat is wonderful.  It lets me spend my time after work on other ventures, like yoga practice, time at the gym, or some extra essay grading time.  The effort that you put in the night before your slow cooker meal is well worth it, in my opinion.  I am happy to have found a “curry” that works well in the slow cooker, and I’ll be making this off and on throughout the fall and winter.


Very Nontraditional Vegetable Curry

Makes 12 c. curry – reduce recipe if you do not want TONS of leftovers

1/2 c. chickpea flour

4 c. plain yogurt or buttermilk

2 c. water

1 tbsp. tumeric

1 tbsp. chili powder

1 tbsp. curry powder

1 tbsp. salt

4-inch piece fresh ginger, grated

10 garlic cloves, minced

2 tbsp. vegetable oil (or olive oil)

1 tbsp. fennel seeds

1 onion, peeled and sliced

1 bell pepper (I used orange), seeded and sliced

2 c. broccoli (or cauliflower) chopped

1 c. carrots

1 c. green beans, trimmed and chopped

1 tomato, chopped in 1 inch pieces

2 c. potatoes, cleaned and sliced

2 c. boiling water

2 c. spinach, chopped

1 c. coconut milk


Heat the oil in the large skillet and add the fennel seeds.  As soon as the seeds start to sizzle, add the garlic and ginger and saute for about 2 minutes.  Add the onion, pepper, broccoli (or cauliflower), carrots, and green beans.    Cook until the vegetables start to become tender (I did this all the night before and stored the sauteed veggies in the fridge overnight, ready to go for the morning).


In the slow cooker, combine the yogurt or buttermilk and the water.  Whisk in the chickpea flour and the spices – tumeric, chili powder, curry powder, and salt – until well combined and there are no lumps.

Add the sauteed vegetables to the slow cooker, then add the tomato and potatoes.  Add the boiling water.



Cook on high for 5 hours.  30 minutes before serving, add the spinach and the coconut milk.  Serve over rice and enjoy!


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