Slow Cooker Cabbage Curry
A flavorful vegetarian slow cooker curry loaded with cabbage, potatoes, peas, and aromatic Indian spices, served over basmati rice.
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 1 onion, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- 1½ teaspoons garam masala
- 1 head cabbage, cored and chopped
- 2 russet potatoes, peeled and chopped
- 2 plum tomatoes, chopped
- 1 cup tomato sauce
- 2 teaspoons salt
- 1 cup frozen peas
Original recipe: https://cooktopcove.com/2019/08/28/tired-of-boring-vegetarian-food-try-this-flavorful-slow-cooker-curry/
Method
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Heat oil in a large skillet over medium-high heat. Cook garlic for about 1 minute.
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Add onion and ginger and cook, stirring, until softened, about 5 minutes.
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Add cumin, mustard seeds, chili powder, turmeric, and garam masala. Cook, stirring, for 30 seconds.
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Transfer the mixture to the slow cooker.
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Add cabbage, potatoes, tomato sauce, and salt and stir well to combine.
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Add chopped tomatoes and stir again.
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Cover and cook on low for 4 hours.
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Stir in frozen peas, cover, and cook for an additional 30 minutes.
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Serve hot over steamed basmati rice or with warm naan.