Slow cooker vegetarian curry, from A Year of Slow Cooking
For some reason, I've never cooked Indian-inspired food very often, but since I started using my slow cooker, I've discovered that Indian curries and stews adapt well to this method of cooking. Stephanie, of A Year of Slow Cooking, tried more than once before she declared this vegetarian curry a success. The technique couldn't be easier -- dump everything into the slow cooker, and add frozen peas at the end -- and it's a great gluten-free Meatless Monday main dish, served over basmati rice.
More on Soup Chick:
Slow cooker vegan lentil and chickpea soup
Curried carrot coconut soup
Thirty minute chickpea stew, from Macheesmo