Slow Cooker Indian Vegetable Curry
This slow cooker Indian curry recipe couldn’t be easier. Depending on your taste, you can use mild, medium, or hot curry paste/powder. Because you are using a ready-made paste, make sure it doesn’t have any inflammatory ingredients. Members, check the list for the additives that you should avoid.
The amino acids that reduce inflammation in mushrooms, plus the antioxidants, minerals, and fiber of all the ingredients here, make this a potent anti-inflammatory meal, which feeds good microbiota in the gut and gives a good dose of vitamin D. It is a wonderfully healing meal for anyone with autoimmune and chronic inflammation conditions.
This dish also gives a good dose of vitamin D, which is an extra boost for some of us when there is less sunshine.
We love serving it with a side of coconut yogurt, half a lime squeezed on top, and a sprinkle of chives or coriander, and we often have it with a slice or 2 of basic paleo bread or flax paleo bread. Cauliflower rice, avocado, and baked sweet potatoes work well with it, too.
Enjoy this wonderfully satisfying meal!
- 1lb or 450g mushrooms, halved
- 2 medium-sized eggplants chopped in cubes
- 3 bell peppers sliced
- 2 tbsp of chopped fresh ginger
- 6 chopped garlic cloves
- 3 tbsp of medium curry paste or 3 tbsp of tomato concentrated paste with a tablespoon of mild or medium curry powder
- 1 can of chopped tomatoes
- 1 can of light coconut milk
- 1 vegetable stock cube
- Salt and pepper to taste
Put all the ingredients in the slow-cooker and cook on low for 6 hours or medium for 4 hours.
It is ready!
It keeps in the fridge for up to 5 days, and we love freezing half of it for later. Indeed, there is nothing like bringing some delicious food out of the freezer when you have a craving for it and don’t feel like cooking!