Slow Cooker Vegetable Curry – Mixed Sabzi
Cook Time
Cook Time
  • 1/2cup fried onions
  • 1medium tomato
  • 150grams aubergine
  • 180grams potatoes
  • 180grams carrots
  • 140grams spinach
  • 1handful coriander
  • 1/2cup leeks(optional)
  • 2tbsp oil
  • 4cloves garlic
  • 1inch ginger
  • 1/2tsp turmeric
  • 2tsp coriander powder
  • 1tsp salt
  • 1tsp black pepper
  • 1.5tsp cumin powder
  • 1 bay leaf
  • 1cup frozen peas
  • 2tbsp dried fenugreek leaves (kasoori methi)
  • 2 green chillis, whole
  1. Wash all the vegetables thoroughly and peel the potatoes and carrots. Chop the aubergines and potatoes into cubes, slice the carrots, leeks and tomatoes finely and chop the spinach and coriander roughly
  2. Add all the ingredients except the last 3, plus 1/2 cup of water and turn the slow cooker to ‘Low’
  3. Allow to cook for 3.5-4hrs, stirring once or twice if you’re around
  4. 30 minutes before the end, add in the last three ingredients. Stir in and continue to cook till the curry is done
  5. Remove bay leaf before serving. Garnish with some fresh coriander and green chilli (optional) and serve with chapatti or naan
Recipe Notes

Don’t be afraid to make substitutions with the vegetables. Use mustard leaves instead of spinach, or butternut squash instead of carrots. Substitute half of the peas for sweetcorn or half of the potatoes with turnips – play around with it!

Also, if you want to turn the heat up a slight notch, then use red chilli powder instead of black pepper.

This recipe may┬ábe adapted to the stove-top, although I haven’t tried it. Simply put all the ingredients into a pot on the stove-top and allow to cook on the lowest heat for an hour or so, till the vegetables are cooked through.

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