Slow cooking makes exceptionally flavorful curries, those luscious dishes that incorporate combinations of spices to season vegetables and meats. Long, low-temperature cooking is ideal for melding all those flavors. This vegetarian curry recipe is a delicious example.
Loaded with veggies including cabbage, potatoes, onions, tomatoes and peas, this vegetarian dish fills tummies and satisfies taste buds. Serve it over steamed basmati rice or with warm slabs of naan (Indian flatbread) to dunk into the sauce. Vegetarians and meat eaters alike will love this dish.
Slow-cooker cabbage curry
4 hours and 40 minutes
4 hours and 50 minutes
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon mustard seeds
1 teaspoon chili powder
1/2 teaspoon turmeric
1 1/2 teaspoons garam masala
1 head cabbage, cored and chopped
2 russet potatoes, peeled and chopped
2 plum tomatoes, chopped
1 cup tomato sauce
2 teaspoons salt
1 cup frozen peas
Heat the oil in a large skillet over medium-high heat.
Add the garlic, and cook for about 1 minute.
Add the onion and ginger, and cook, stirring, until softened, about 5 minutes.
Add the cumin, mustard seeds, chili powder, turmeric and garam masala, and cook, stirring, for 30 seconds.
Transfer the mixture to the slow cooker, using a rubber spatula to scrape out the ingredients to make sure you get all the spices.
Add the cabbage, potatoes, tomato sauce and salt to the slow cooker. Stir to mix well.
Add the chopped tomatoes and stir to combine.
Cover and cook on low for 4 hours.
Stir in the peas, cover again, and cook for 30 minutes more.