Slow cooker recipes

Creamy vegetable and almond korma

creamy vegetable and almond korma
6
15M
6H 20M
6H 35M

Ingredients

Method

1.

In a 4.5 litre (18-cup) slow cooker, combine paste, almonds, onion, garlic, stock, water, cream, carrots, corn, potato, pumpkin and cauliflower. Cook, covered, on low, for 6 hours.

2.

Add squash and peas; cook, covered, on high, for about 20 minutes. Season to taste.

3.

Sprinkle curry with nuts and seeds before serving.

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1.

Note

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