This morning I threw this little number together. The really great thing about using a slow-cooker (apart from the food, natch) is that nearly all of it is that lovely throw-it-together sort of cooking; no stress, no fuss. A 'proper' recipe is a bit difficult to give (hence why I haven't written about it before), because every time I make this sort of curry in the sainted machine I use just what we have in the house, vegetable-wise. In other words I don't shop specifically for it. So I've finally decided just to give you tonight's interpretation; what follows is just one version of an ever-changing favourite.
Slow Vegetable Curry
I should probably note here that I used frozen cauliflower today. I usually put some frozen veg in these curries, but no more than one sort, generally.
1 tbsp fat (oil, butter, ghee, whatevs)
2 onions, halved and sliced
3 tbsp curry powder, or to taste (I used Steenberg's Tikka Masala, choose your favorite)
2 carrots, chopped
2 sticks celery, chopped
150g-ish mushrooms, quartered
200g-ish cauliflower, in small florets
can chickpeas, drained and rinsed
can chopped tomatoes
80g creamed coconut, chopped and dissolved in 200ml boiling water