Coconut vegetable curry stew recipe (vegan recipe)

Coconut vegetable curry recipe

This coconut vegetable curry recipe is really simple to cook as it is made using a slow cooker (crock pot) which means that you can relax with your feet up while a delicious aromatic meal cooks through out the day, the only thing you have to do is prepare bread or rice when the curry stew is ready.

Starting with the hardest vegetables first Chef makes layers of different fresh vegetables in the slow cookers, adds some lightly fried onions and spices then pours over coconut milk.

This is a very healthy curry as it contains lots of orange vegetables which are high in Vitamin A which is a powerful antioxidant found in sweet potatoes, carrots and even butternut squash.

The butternut squash is not added to the curry for its health benefits only - it is used in the curry as a natural sweetener and thickener as squash breaks up very easily once cooked and is also very sweet tasting. The same goes for the sweet potatoes the only difference is that the sweet potatoes should not break up as much as the squash.

This really is simple to cook but is amazingly healthy and very tasty.

Ingredients for Coconut vegan curry recipe

3 Small red sweet potatoes (peeled, chunks)
3 Purple skinned sweet potatoes (peeled, chunks)
8 small Carrots (peeled, chunks)
1 Sweet red pepper (chopped)
1 small Butternut squash (peeled, chunks)
1 Onion (diced)
1/2 Tbsp Garlic (minced)
1/2 Tbsp Ginger (minced)
1 Tbsp Dried methi leaves
Pinch dried curry leaves
300-400ml Light coconut milk
Rice bran oil
Water
1 Tbsp Mild curry powder
1 tsp Salt
Fresh coriander

Look at the bright orange colours in this tasty vegan curry recipe.

How to make a coconut curry stew

Lightly fry the onion until they soften.

Add ginger and garlic stir for a few minutes.

Add the mild curry powder stir well then take off the heat.

Add the onions to the coconut milk along with the salt.

Place the red sweet potatoes and carrot at the bottom of the slow cooker.

Add the purple skinned sweet potatoes and red peppers.

Sprinkle dried methi and curry leaves over the top.

Pour over the coconut onion mixture.

Top the curry stew vegetables off with the butternut squash pieces.

Pour enough water over the vegetables to where you can only barley see it coming through the vegetables.

Do not add too much water, it may look like there is not enough but there will be enough water, remember that vegetables release a lot of water once cooked.

Place the lid on and cook for 3 hours on high.

Take off the lid and stir together gently, leave on a low heat for 30 minutes or just on the warm button until it is ready to serve.

Sprinkle with fresh coriander leaves.