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Crockpot Curry from Ceylon
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Best ever veggie crockpot curry. The collection of spices and slow cooking in coconut milk make all the difference in this heavenly dish.!
2 cups coconut milk, homemade or canned (Thin consistency)
1/2 cup water
2 lbs mixed vegetables, chopped
2 potatoes, boiled and finely chopped
1/4 teaspoon turmeric
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
2 teaspoons chili powder
3 small cinnamon sticks
5 peppercorns
1/2 teaspoon ground fenugreek, powder
2 onions, chopped
4 curry leaves
2 green chilies, slit
2 potatoes, boiled and finely chopped
3 large tomatoes, finely chopped
salt
In a non-stick frying pan, take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on hight heat.
Transfer all the veggies, spices, tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour.
Check in between to see if the vegetables are done and absolutely soft. Add water as per your preference for consistency.
This curry, in its final form should be neither too thick nor too watery.
Serve hot with steamed rice or noodles
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