Indian Recipe for Slow Cooked Vegetable Curry with Chopped Eggs
INGREDIENTS- 2 tbsp vegetable oil
- 1 large onion (sliced)
- 1 small eggplant (cubed)
- 3 gloves garlic (minced fine)
- 1 tbsp ginger (minced)
- 1/2 tsp kosher salt
- 3 cups cauliflower florets (or brocolli)
- 2 potatoes (peeled & cubed)
- 2 cups vegetable stock
- 1/4 cup tomato stock
- 3 tbsp mild curry paste of your choice
- 1 1/2 cups frozen peas
- 4 boiled eggs (diced)
- 1/4 cup fresh coriander (chopped)
- slices of lime wedges (garnish)
TIP: Serve this dish with steamed basmati rice.
- Using a large skillet, heat the oil over medium heat
- Add in the onion, eggplant, garlic, ginger and salt till the eggplant becomes tender (6 mins)
- Put all ingredients into the slow cooker
- Add the cauliflower (or brocolli) and potoates to the slow cooker
- Stir in the vegetable stock, tomato paste and curry paste
- Cover and cook on low for 4 hours till tender
- Stir in frozen peas
- Cover and continue to cook on high for 15 mins or till the peas become hot
- Ladle into a large bowl, sprinkle diced eggs over and coriander
- Serve with lime wedges on the side
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