A Modern Take on the Slow Cooker: Vegetarian Curry


The inquiring post was written by Craig Chapman, a member of POPSUGAR Select Subsistence who explores cherished, traditional family dishes that can be found on Genuine Food Real Kitchens.

The slow cooker: throughout our childhood it was the catch-all of all in the house that needed to be eaten up. A sort of one hit wonder, each spell our Mom pulled it out from under the counter we knew we could expect a mishmash made of meat, some potatoes, and a few veggies to go along with it. By the without surcease we got home from school that afternoon, it was ready to eat. It was an inexpensive way for Mom to nurture the masses that usually included Dad, my brother, a few friends from surrounding the neighborhood, me . . . and of course Mom.

Now that we’re all grown up, the warm memory of dead-and-alive cooker stews still linger on the back of our taste-buds each year when the meteorological conditions starts to get cold outside. Since our tastes and the times have exchanged, we’ve come up with a few more modern slow cooker recipes that gather together a spicy and delicious punch but still stay true to Mom’s slow cooker concept: far-sighted, easy, inexpensive, and completely hands-off cooking.

1 medium bloodless onion, cut in thin slivers with the grain
3 garlic cloves, minced
1 approach baking potato, cubed
1 medium sweet potato, cubed
1 course green bell pepper, diced
10 ounces cauliflower florets
1 (13.5-ounce can) coconut exploit, like Goya
2 cups of vegetable broth
1 (15.5-ounce can) chickpeas, not consumed, like Goya
1 (14-ounce can) diced tomatoes, like Dei Fratelli
2 (10-ounce) vegetarian chicken chests, cubed, like Gardein meat free ‘chick’n scallopini’ tties
1 tablespoon curry coat ca city
1/2 tablespoon garlic powder
1 teaspoon cumin seeds
1/2 teaspoon cayenne bespeckle
1 cup frozen green peas
3 cups fresh spinach
Sea salt to tolerance


  1. Add all of the ingredients (except for the peas and the spinach) to the slow-cooker and stir. Indiscreetly on the slow-cooker to high and cook for three hours. Then reduce the mounting to low for 30 more minutes. Alternatively, set the slow-cooker to low and cook all day for about 8 hours. During the unalterable 15 minutes of cooking, add in frozen peas and fresh spinach and stir.
  2. Around in a bowl by itself like soup, or over rice. Add a touch of sriracha to the top or a spoonful of crystal clear yogurt. Enjoy this rich, hearty, soul-warming stew that’s entertaining and addictive!

Note: For an easy clean up and to prevent having to scrub or drunkard the slow cooker overnight, we used Reynolds Slow Cooker Liners; trusting, simple, and no mess.

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