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SLOW COOKER VEGGIE KORMA

The wintertime has me craving something warm and comforting- a dish that heats you right down to the bones from the inside out. I am sure it can be enjoyed by many this time of year! It is also a perfect comfort food when you are in Spring, so you can get that warm food feeling and still stay in Season.
2.88 from 124 votes
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Course Dinner, Lunch

Ingredients
  

  • 1 Tbsp. Ginger grated
  • 2 cloves garlic minced
  • 1 medium Onion diced
  • 1 whole Cauliflower diced
  • 1 medium Eggplant diced
  • 1 can Coconut Milk
  • 1 cup Vegetable broth
  • 1 small Winter Squash cubed
  • 2 cups Green beans chopped
  • 2 Tbsp. curry powder
  • 1 tsp. Black Pepper
  • 2 tsp. Garam Masala
  • 2 tsp. Chili Flakes
  • 2 Tbsp. coconut flour
  • Salt and Pepper to taste

Instructions
 

  • Wash and chop all your vegetables.
  • Add the chopped cauliflower, eggplant, winter squash, green beans, onion, ginger and garlic to a large slow cooker/crock pot, and mix well.
  • In a large mixing bowl, combine the vegetable broth with the coconut flour and whisk together well. Then add the coconut milk, curry powder, sea salt, black pepper, garam marsala and red pepper flakes and whisk again. Pour the liquid mixture over the vegetables evenly.
  • Cook on low for 8 hours or high for 5 hours, until the mixture is very thick. Serve immediately and enjoy! Keeps well in the fridge up to one week or in the freezer up to one month.
Keyword Fall, Spring, Summer
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