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Slow-Cooker Indian-Style Vegetable Curry

By Dan Zuccarello

Published on October 16, 2019

Time

4 to 5 hours on low or 3 to 4 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Slow-Cooker Indian-Style Vegetable Curry

Ingredients

1 onion, chopped fine3 garlic cloves, minced1 tablespoon vegetable oil 1 tablespoon grated fresh ginger 1 tablespoon tomato paste 1 tablespoon curry powder ½ teaspoon garam masala Salt and pepper 4 cups vegetable broth, plus extra as needed1 pound red potatoes, unpeeled, cut into ½-inch pieces14 ounces extra-firm tofu, cut into ½-inch pieces1 tablespoon instant tapioca 1 (14-ounce) can coconut milk 2 cups frozen cut green beans, thawed¼ cup minced fresh cilantro

Before You Begin

You can use firm tofu here if desired, but do not substitute softer varieties such as silken tofu; these varieties will break down during cooking.

Instructions

  1. 1. Microwave onion, garlic, oil, ginger, tomato paste, curry powder, garam masala, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, potatoes, tofu, and tapioca. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
  2. Microwave coconut milk in bowl, whisking occasionally, until hot, about 3 minutes. Stir coconut milk and green beans into curry and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
Slow-Cooker Indian-Style Vegetable Curry
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Slow-Cooker Indian-Style Vegetable Curry

Headshot of Dan Zuccarello
By Dan Zuccarello
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Time

4 to 5 hours on low or 3 to 4 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Ingredients

1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 tablespoon curry powder
½ teaspoon garam masala
Salt and pepper
4 cups vegetable broth, plus extra as needed
1 pound red potatoes, unpeeled, cut into ½-inch pieces
14 ounces extra-firm tofu, cut into ½-inch pieces
1 tablespoon instant tapioca
1 (14-ounce) can coconut milk
2 cups frozen cut green beans, thawed
¼ cup minced fresh cilantro

Ingredients

1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 tablespoon curry powder
½ teaspoon garam masala
Salt and pepper
4 cups vegetable broth, plus extra as needed
1 pound red potatoes, unpeeled, cut into ½-inch pieces
14 ounces extra-firm tofu, cut into ½-inch pieces
1 tablespoon instant tapioca
1 (14-ounce) can coconut milk
2 cups frozen cut green beans, thawed
¼ cup minced fresh cilantro

Ingredients

1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 tablespoon curry powder
½ teaspoon garam masala
Salt and pepper
4 cups vegetable broth, plus extra as needed
1 pound red potatoes, unpeeled, cut into ½-inch pieces
14 ounces extra-firm tofu, cut into ½-inch pieces
1 tablespoon instant tapioca
1 (14-ounce) can coconut milk
2 cups frozen cut green beans, thawed
¼ cup minced fresh cilantro

Why This Recipe Works

Curries are perfect for the slow cooker: When the ingredients have the opportunity to cook for hours, the flavors meld and the result is a bold-tasting and complex dish. And though many curries rely on chicken or shrimp for their centerpiece, swapping in tofu ensured an equally satisfying curry—plus, the tofu didn't require any extra prep. For a flavor-packed dish, we included a full tablespoon each of curry powder and grated fresh ginger, along with some fragrant garam masala. Blooming the aromatics in the microwave helped to intensify their flavors. For more savory depth, we included tomato paste; cubed red potatoes contributed heartiness. Precut frozen green beans added bulk and needed zero prep. For a rich, velvety sauce, we stirred in coconut milk; heating it in the microwave and adding it toward the end of cooking prevented it from cooling down our curry and preserved its flavor. Finally, minced cilantro offered a touch of color and freshness. 

Before You Begin

You can use firm tofu here if desired, but do not substitute softer varieties such as silken tofu; these varieties will break down during cooking.

Instructions

  1. 1. Microwave onion, garlic, oil, ginger, tomato paste, curry powder, garam masala, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, potatoes, tofu, and tapioca. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
  2. Microwave coconut milk in bowl, whisking occasionally, until hot, about 3 minutes. Stir coconut milk and green beans into curry and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.

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