Vegetable Curry
Vegetable Curry
Ingredients
- 2 garlic cloves pressed
- 1 onion sliced
- 1 T grated fresh ginger
- 1 t paprika
- 1 t coriander
- 1 T curry powder
- 1 t tomato paste
- 1 14-oz can full-fat coconut milk
- 1 t sea salt
- 1 t black pepper
- 1 red bell pepper cubed
- 1 cup cauliflower florets
- 1 medium eggplant cubed
- 1 medium zucchini cubed
- 1 tomato cubed
- 1 T chopped fresh parsley
Instructions
- In a bowl, add the garlic, onion, ginger, paprika, coriander, curry powder, tomato paste, coconut milk, sea salt, and black pepper and stir to combine.
- In a 4- to 6-quart slow cooker, arrange the bell pepper, cauliflower florets, eggplant, zucchini, and tomato. Pour the spice mixture over the vegetables and stir well to coat the vegetables with the mixture.
- Cover and cook on LOW for 4 hours. Serve topped with the parsley for garnish.
Nutrition
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